Chocolate Cut-Out Cookies

These grain-free cut-out cookies are loaded with rich, chocolate flavor and hold their shape perfectly when baked!

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We don’t do a lot of sugar here in the monster cave . . . except for when we do. This Christmas season has been a month of perpetual baking--some paleo, some paleo-ish.

I had thought about slowing down the sugar train, but Monster 3 specifically asked for chocolate cut-out cookies, and I’m a softy this time of year, so FULL STEAM AHEAD!

These rich, delicious cookies are full of paleo goodness but a little heavier on the sugar than my typical recipes (monsters rejoice!). I use organic dark brown sugar and all-natural, dairy-free chocolate chips that are sweetened with regular cane sugar, but you could substitute coconut sugar and paleo chocolate chips if desired.

I love to use CocoaX cocoa-espresso powder (not a paid endorsement), but you could add a teaspoon of instant espresso to your favorite cocoa powder instead for that added flavor boost if desired.

This dough is crazy-easy to make in the food processor. Just dump everything in and blitz till dough forms, adding just a smidge of almond milk if necessary. Chill the dough for best results.

I like to divide it in half, press each half into a disk, and wrap in parchment for chilling. It will be rock solid after an hour or so, but a few good whacks with a rolling pin get it primed for rolling. Don’t roll too thin--I go for about 1/4-inch.

After cutting, I like to use a bench scraper to transfer the shapes to a silicone-mat-lined baking sheet, then chill the whole sheet for 5-10 min before baking 9-10 minutes in a 375-degree-Fahrenheit oven. Let them cool completely (or at least 5 minutes) before removing from the pan.

These cookies hold their shape beautifully and boast a deep, rich, chocolatey flavor and a texture that tows the line between crispy and chewy. I hope they will make their way into your holiday repertoire. Happy Holidays!!

Here's what you'll need:

• ½ cup coconut oil

• ⅓ cup dark brown sugar or coconut sugar

• 1 cup dark/semisweet chocolate chips (I used 53% cacao, dairy-free)

• ¼ cup cocoa powder (I like CocoaX, which has espresso powder added)

• ¼ cup coconut flour

• 2 cups almond flour

• 1 egg

• 1 tsp salt

• 1 tsp vanilla

• ¼ tsp almond extract

• 1-3 T almond or coconut milk, as needed

Here's what you'll do:

1. Place all ingredients except milk in a food processor and process till a thick, firm dough comes together, scraping down the sides as necessary. Chocolate chips should be flecks, not large chunks, when ready. If the mixture is too dry to come together, add 1 T milk at a time, just until a unified dough ball forms.

2. Divide the dough in half, press each half into a rectangle or disk on a large sheet of parchment paper, and wrap up in the parchment. Chill in the fridge for 1 hour.

3. Preheat the oven to 375 degrees F and line 2-4 baking sheets with silicone mats or parchment. Take one dough package out of the fridge, unwrap it, and whack it several times with a rolling pin to soften it before rolling it out.

4. Roll dough to about ¼-inch thick, cut out shapes as desired, and carefully transfer shapes to a prepared baking sheet. Chill in fridge for 5-10 minutes before baking 9-10 minutes at 375. Re-roll scraps and repeat with remaining dough. Cool at least 5 minutes on baking sheets before removing. Once cooled, decorate as desired, store in an airtight container, and enjoy!

Confession: I like to drizzle these with a tiny bit of melted white chocolate, which is totally not paleo, but super easy, pretty, and yummy! Moderation, right?

For printable recipe click here.