These Paleo chocolate cutout cookies are the bomb. They are so moist, have the perfect amount of sweetness, and taste like brownies. I’m not joking- they taste like brownies. I never thought that would be possible with a treat that’s so allergy-friendly, but here we are. You can make these chocolate cutout cookies for any holiday, so grab your cookie cutters and let’s get to it!

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Let the baking begin!

The steps:

Before you do any mixing or baking, it’s a good idea to get the chia egg ready. I really like blending my chia seeds into a powder before adding the water. That way you don’t get hard bites of seeds in your cookies. You can also use a real whole egg in place of the chia egg.
To make the dough, start with the dry ingredients. Whisk them all together and set them aside.
In another, larger, bowl, you’ll mix the wet ingredients together until thoroughly combined.
Next, you’ll pour the dry ingredient mixture into the wet ingredient mixture and combine until you have a fully incorporated ball of dough. You can do this by hand with a spatula, or by using a hand mixer.
At this point, you should cover and then chill the dough for at least 30 minutes in the refrigerator. If you’re pressed for time you can try 10-15 minutes in the freezer, but I find that the refrigerator keeps everything a more consistent temperature.
While the dough is chilling, preheat your oven to 350F (177C).
After chilling, roll out your dough on a piece of unbleached parchment paper. You want it to be about 1/4″ thick.
Use your favorite cookie cutters to make your shapes. I usually just run to our local Walmart and grab the ones that are in season. If you want to make the little ones that you see in the picture, you can find the cutters here. They’re also fun for cutting fruit!
Bake the cookies on a baking sheet lined with parchment paper for only 8 minutes. They shouldn’t be shiny anymore and will look done. Transfer them to a wire rack after removing from the oven and waiting a couple of minutes.
While the cookies are cooling, make your frosting by using a hand mixer to whisk your coconut cream until stiff. You’ll then whisk in the powdered coconut sugar (can be made by blending coconut sugar until powdered), the tapioca starch, and the vanilla extract.
Frost and decorate your cookies how you please. If you’re looking for dye-free sprinkles, I have ordered these from Amazon, and love them. They make all sorts of fun holiday sprinkles.
Eeeeat, and enjoy! The cookies can be out of the refrigerator for a while, but I would recommend covering and chilling if you’re going to have them for a few days.

Substitutions:

Arrowroot starch should be able to be subbed for the tapioca starch. I have not done it, but it tends to make similar results in other baked goods.
You can try almond flour for the cassava flour, but again, I haven’t done it.
Collagen powder is important here. I use PaleoValley Bone Broth Protein Powder, but a different brand of collagen powder should work as well.
Cinnamon is optional, but gives the cookies real depth.
Ghee or butter would work to replace the coconut oil.
Maple syrup can be used in place of the honey, but you will get a slightly different flavor and texture.
A whole egg can be used in place of the chia egg.
If you tolerate dairy, you can whip heavy cream in place of the coconut cream.
Powdered white sugar can be used for the frosting in place of powdered coconut sugar, but will not be Paleo or free of refined sugar.

Suggested kitchen items:

Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
Stainless steel mixing bowls. This set is awesome, because it has a non-slip bottom and lids for each bowl.
Electric hand mixer. I have had this hand mixer for about 11 years now, and it is as good as when I first got it. The snap-in storage box is really handy and keeps things tidy.
Unbleached parchment paper sheets. I have these in a drawer and love that I can pull one out when I need it, and I love that these sheets are unbleached.
Silicone oven mitts. I love using silicone oven mitts, because they totally protect your hands, unlike the fabric ones I’ve used in the past. This set is used daily.
Stackable cooling racks. It’s great to have cooling racks that stack, because you save so much counter space. These have been great for me and I use them often.

Frosted chocolate cookies surrounded by Halloween decorations.

I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.