I’m a big fan of cookies. I mean, who isn’t!?

It’s been ages since I’ve worked on a new cookie recipe. A few weeks ago I decided it was time to get back into the kitchen and experiment with some new recipes. I’ve recently adopted a Paleo-ish diet, (a story for another day) and was browsing Paleo dessert recipes that didn’t have an almond base to replace regular flour. Which is incredibly difficult!!!

It is very easy to make a flourless brownie recipe, so with a few tweaks, I figured cookies wouldn’t be much harder!

I came across a couple of recipes and got inspired to start testing. What I love about this recipe is that it doesn’t require a lot of ingredients, and it’s definitely a healthier cookie without sacrificing the decadence of the cookie-brownie combo.

What you’ll need:

  • good quality dairy-free dark chocolate bar (this does not require spending a lot of money)
  • coconut oil
  • dutch-processed cocoa powder (it’s a better quality cocoa)
  • coconut sugar
  • vanilla extract
  • baking powder
  • coconut flour
  • sea salt
  • eggs
  • organic jam (I used cherry but you can use any jam you’d like!)

Cookies + Brownies + Morello Cherries = Matchmade in heaven.

Chocolate Cherry Brownie Cookies – Food Is Life

I highly recommend using a bar of darker chocolate for this recipe, as it adds a certain richness that you can’t get with a 40% or 50% chocolate. For this recipe, I used an 80% dairy-free dark chocolate.

This recipe is very allergen-friendly:

  • Gluten-free
  • Dairy-free (it DOES contain eggs)
  • Grain-free
  • Free of refined sugars
  • Paleo-friendly (you can use a Paleo jam made with maple syrup)

This is Bentley. The head supervisor of the photography dept at Food is Life. Although he’s hoping to be promoted to Chief taste-tester someday!

Cherry Chocolate Brownie Cookies – Food is Life

I promise this will be your new go-to cookie recipe! I should mention that I have made it with and without jam, and they turn out amazing both ways! If you decide to go jam-less, I would recommend sprinkling the top with a little bit of sea salt before baking.

Decadent, melt-in-your-mouth and soft and chewy just like cookies were meant to be. Definitely one for the books! I hope you enjoy as much as we have, and try not to eat the whole pan in one sitting 😉

Cherry Chocolate Brownie Cookies – Food Is Life

Chocolate Cherry Brownie Cookies

Decadent, chewy, melt-in-your-mouth chocolate cherry brownie cookies taste like a rich dessert, in cookie form. These cookies taste like a brownie, but have the structure of a cookie, and are finished off with a delicious morello cherry jam. Gluten-free, dairy-free, flourless and Paleo-friendly.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 cookies
Author Ashley


  • 2 large eggs
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 140 grams dairy-free dark chocolate
  • 3 tbsp coconut oil melted
  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 6 tsp cherry jam or any jam of choice


  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or make sure it is well greased.

  2. In a large mixing bowl, add the eggs, coconut sugar, and vanilla extract. Whisk together and set aside.

  3. Melt the coconut oil in a measuring cup, then break the chocolate up and add to the measuring cup. Microwave in 30-second intervals until the chocolate is melted into the coconut oil. Let it sit for 1-2 minutes after it is melted to slightly cool.

  4. Add the melted chocolate to the egg-sugar mixture. Whisk together. Add in the coconut flour, cocoa powder, and baking soda. Whisk together, until the batter is smooth (it will be thick, like a brownie batter!)

  5. Roll each cookie into golf ball-sized balls, and place them 1-2 inches apart on the tray. Carefully press a hole into each ball with your thumb. (If it gets sticky just wet your thumb). Place a small spoonful of cherry jam into each hole (about 1/2-3/4 tsp).

  6. Bake for 10 minutes. (Do NOT overbake!!!). Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

  7. Store in an airtight container for up to 5 days.