Blackout Cookies

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These cookies give me LIFE. I’ve wanted to make a suuuuuuper dark and rich cookie for a while now, so once I got back in to town from Phoenix, I went straight to the kitchen and got to baking. And then they failed miserably. They tasted amazing but they were thin and crumbly. So I just ate a pound of batter. Rational. Luckily second time’s a charm with these guys because the second version came out amazing! In my opinion, which is always right, these cookies are the perfect consistency. And my favorite part is that they are nut-free which means I don’t get completely bloated and break out the second I eat one. It’s magic.

PaleOMG Blackout Cookies

I mentioned yesterday on the blog that we started construction on our master bathroom and here’s the thing – it may end my marriage. Kidding KIDDING. Kind of. Turns out someone jackhammering up the floors while you work from home isn’t great for stress levels. And cutting up chicken then having no where to wash your hands since the water was turned off is pretty annoying. I’m trying to stay out of the house as much as possible throughout all this but I keep getting calls that are pretty important. Like “have you ordered the shower door?” Nope. Hadn’t even thought about it and now I can’t get one for 6 weeks. “Have you decided on tile?” Nope. It keeps me up at night and the stress of it is making my hair fall out, but nope. “Have you picked out faucets?” Nope. Where the hell do I go for that? “Have you picked out paint color?” Hell no, that’s the least of my worries. “Have you gone anywhere to sit on toilets to help you choose a new one?” NOPE, BECAUSE WHO HAS TIME TO SIT ON TOILETS IN THE MIDDLE OF THE WEEK???!?!?!? I’m not stressed at all.

PaleOMG Blackout Cookies

I’m thinking I should hit up a yoga or meditation class this week because I’m A MESS. I can’t imagine redoing a kitchen in a house. A bathroom is small enough and I can close my bedroom door for a slightly quieter jackhammer. But a kitchen renovation would make me go truly insane. I’ve already screamed at my husband twice from this renovation (it started 2 days ago) so I know for a fact we would never make it through demolishing our kitchen. It would demolish our lives. I’m thinking a long therapy session is in order soon to help me analyze my psychoness. Until then, you can find me in the corner of my house, eating these cookies, comparing paint colors while my hair falls out. It’s fine. Everything’s fine.

PaleOMG Blackout Cookies

Blackout Cookies

0.0 rating
PREP 10 minutes
COOK 12 minutes
TOTAL 22 minutes
Yields 14-15 cookies

INGREDIENTS :

  • 8 tablespoons butter, ghee or coconut oil, softened
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips, melted
  • 2 tablespoons black cocoa powder
  • 1 egg
  • 1 cup cassava flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/2 dark chocolate bar (85% of higher), roughly chopped
  • coarse salt, for topping

DIRECTIONS :

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, add softened butter (or preferred fat)coconut sugar and vanilla extract and beat for about 1 minute. Then add melted chocolate and cocoa powder and beat together for about 15 seconds, scraping down the sides of the bowl to help completely combined. Lastly, add the egg and beat once more for another 10 seconds until well mixed.
  3. Add cassava flour 1/4 cup at a time and beat until combine. Then add baking soda and salt and beat once more for about 10 seconds. Then fold in chopped chocolate.
  4. Place in fridge to cool for at least 15 minutes.
  5. Use a cookie scoop to shape 14-15 cookies into round balls and place evenly throughout the baking sheet. Place in oven to bake for 12 minutes then let cool for 5 minutes before moving to a cooling rack and eating up!

by

INGREDIENTS :

  • 8 tablespoons butter, ghee or coconut oil, softened
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips, melted
  • 2 tablespoons black cocoa powder
  • 1 egg
  • 1 cup cassava flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/2 dark chocolate bar (85% of higher), roughly chopped
  • coarse salt, for topping

DIRECTIONS :

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, add softened butter (or preferred fat)coconut sugar and vanilla extract and beat for about 1 minute. Then add melted chocolate and cocoa powder and beat together for about 15 seconds, scraping down the sides of the bowl to help completely combined. Lastly, add the egg and beat once more for another 10 seconds until well mixed.
  3. Add cassava flour 1/4 cup at a time and beat until combine. Then add baking soda and salt and beat once more for about 10 seconds. Then fold in chopped chocolate.
  4. Place in fridge to cool for at least 15 minutes.
  5. Use a cookie scoop to shape 14-15 cookies into round balls and place evenly throughout the baking sheet. Place in oven to bake for 12 minutes then let cool for 5 minutes before moving to a cooling rack and eating up!

by


PaleOMG Blackout Cookies


PaleOMG Blackout Cookies

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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26 thoughts on “Blackout Cookies”

  1. Have you considered hiring an interior designer (as opposed to a decorator)? I ask because my mom is a designer, and it’s her job to source tiles, design bathrooms and kitchens, do all that shopping, choose paint colors, deal with contractors, etc. They can be expensive, BUT it’s their job to take the stress out of all these decisions, and ideally, a good one will listen to your needs and tastes and do the heavy lifting for you. Plus, good ones will be able to get you better prices on things like fixtures, tiles, etc. Anyway, just a thought!

  2. Think I could use almond or some other type of flour? I need to start using the 5,000 different flours I have in my pantry ….. these look amazing

  3. Hahah so my boyfriend and I were doing a vanity upgrade and paint in our (my house muah haha) bathroom. Go to Lowes for faucets – go with your gut. Hell go with gut on everything.

    back to me. we couldn’t do paint because my boyfriend said it was too big of a decision to rush. so now i still have sky blue in my bathroom from previous owners because my boyfriend is indecisive. Sky blue.

    It’s stressful Juli. Take your own advice. Make the list, one thing at a time 😉

    Happy Friday!

  4. I feel your pain! We are redoing our whole house.
    We took off our whole 2nd floor. We are sleeping in the living room on a mattress on the floor.
    All my clothes are in the basement and some of my things are in the garage.
    I need these chocolate cookies!!!

  5. We tried to fix up an old house and learned we’re not Chip & Joanna Gaines. We decided “Fuck that!” And now we’re having a brand new home built. We move in 2 weeks!!

  6. Oh man…my son and I made these today. Followed the recipe exactly using butter. We ended up with a crumbly mess. Any thoughts for next time? Another egg maybe?

    1. oh no! cassava flour can definitely be a little fussy, especially depending on the moisture in the air and all that jazz. can you tell me the brand of cassava flour you used? i personally wouldn’t add an extra egg because it will just make the cookies too eggy, but adding a little moisture like a tablespoon or two of almond milk could help!

      1. Mine also turned out a crumbly mess after baking? I used Thrive Market Cassava Flour. But the batter was super delicious ?

        1. hmmmmm i used bob’s red mill cassava flour and didn’t have that issue. if the batter seems crumbly next time, i recommend adding a bit more liquid

    2. I don’t remember the brand of cassava flour I used (it goes in the clear tub and I lose all track of things) but I had a similar issue. I added about 2 tablespoons of water, too. And I live in Denver so it’s confusing. The exact same thing happened with the snickerdoodle recipe.

      1. so sorry you’ve had issues with the cookies, kristin! i’ve tested these cookies with both otto’s cassava flour and bob’s red mill cassava flour and they have come out the exact same every time. if you’re having any issues with crumbling, the batter will need more liquid.

  7. Hi Juli,
    This might be a stupid question and you must hate when people ask CAN I SUB THIS?!

    BUT I have a huge tub of cacao powder and no idea what to do with it – could this work as a sub for cocoa powder?
    Good luck on the renovation – I can’t imagine!

    1. yes you can totally use cacao powder, the flavor will be just a tad different and the color will be completely different, but it won’t make that huge of a difference if you don’t mind the color change!

  8. Well…I made these this past Saturday afternoon. They were devoured by Sunday evening. (Face palm for sure) These cookies were FREAKING AMAZING! I didn’t add the entire amount of cassava flour as noted (thinking it was the elevation difference for me?) and they came out perfect! SO. GOOD. I will definitely be making them again in the future!

  9. Saw these at JustBe and needed them but Almondflour 1:1 doesn’t work lol. the taste is great and makes a good coconut milk icecream crumble topping. Ordering cassava now

  10. I followed this recipe exactly and I think it has too much cassava flour. Like others, the cookies didn’t flatten much and they were dry and crumbly 🙁

    1. so weird, i’ve tested these cookies multiple times without the same outcome. i’ll try them again and see if i can figure out what issues other people are running into. thanks for letting me know Steve!

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