chocolate-chocolate melt cookies, gluten free & paleo

chocolate melts, gluten free & paleo

One of my favorite moments from attending the International Food Bloggers Conference (IFBC) up in Seattle, actually happened one morning before the conference. My roomie and friend, Annelies, and I have started a tradition of exploring local bakeries that are exploring-distance from the conference location. When we are feeling extra motivated, we run to our destination, but other times, we take a leisurely stroll. 

It's on these bakery expeditions that we see the city, sleepy-eyed and dewy as a new day takes shape. 

The relative calm of the streets provide us the perfect backdrop to reconnect, catch up, decompress, and prepare mentally for what is certain to be a marathon day of lectures, eating (it is a FOOD blogger conference after all), and networking. 

On this particular morning, we pointed our figurative compass toward Macrina bakery. The bakery is situated on an unassuming side-street near Pike's Place. The interior is small, but eclectic, urban, and clean. Dog-owners and couples unite in the pursuit of the perfect cup of coffee to pair along side their artisan baked goodies. 

While not a dedicated gluten-free bakery, Macrina was rumored to have a couple of items that were made without wheat flour.

{After having visited the bakery, I would not advise those with Celiac's disease to try them. The environment and handling of the products, while okay for me, did not appear to be safe for folks who are gluten-sensitive.}

I was pleasantly surprised to find a number of options that were made with gluten-free ingredients (a blend primarily of rice and sorghum flour). My selections included a flaky berry filled biscuit, a cinnamon and sugar topped berry muffin, and a delicate orange-zest currant scone. YUM! 

After devouring a velvet-foamed latte and half of the baked goods, I headed back in to buy their cookbook. A quick scan of the index revealed a few gluten-free recipes. I turned to the page of a recipe for Gluten-Free Chocolate-Chocolate Melts which were described as a triple texture explosion: crackled top, crispy edges, and a soft center.  I made a mental note to try this one as soon as I returned home from the conference. 

The first time I follow a recipe, I try to stick to the ingredients and method as close as I can. For batch number one of the chocolate melts, the only change I made was to substitute our own house blend of gluten-free flour, and to bypass the double-boiling method of melting chocolate and instead used a microwave (double boiling can be so labor intensive!). The gluten-free cookies turned out great! Feeling comfortable enough to make some changes to the recipe, I embarked on a second batch and succeeded in making v2.0 Paleo. 

I left both plates of cookies on the counter and had a few people taste both and tell me which one they liked better. Can you believe the paleo version won? 

Me. Neither. :)

paleo gluten free chocolate melt cookies

chocolate-chocolate melts, gluten free & paleo

This recipe is adapted from More from Macrina, a cookbook containing favorites from Seattle's popular neighborhood bakery. 

Makes 2 dozen 2-inch cookies. 


  • 1/3 cup (60 g) bittersweet or dark chocolate chips or chunks* 
  • 1/4 cup coconut oil
  • 2/3 cup (130 g) coconut sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup (96 g) almond flour
  • 1/4 tsp kosher salt
  • 1/3 cup (60 g) bittersweet or dark chocolate chips or chunks*


  1. Preheat the oven to 350 degrees F.
  2. Melt chocolate and coconut oil in either a double boiler (stir constantly until melted) or the microwave (stir at 15 second intervals, for about 1 minute). Once completely melted, remove from heat and let cool.
  3. Using a mixer fitted with the whisk attachment, add the cooled chocolate and the coconut sugar. Whisk until it forms a paste. 
  4. Add the eggs, one at a time, fully incorporating the first before adding the second. Stir in the vanilla.
  5. Add the remaining dry ingredients in 3 additions, whisking each addition until incorporated.
  6. The dough will be very liquidy. Scoop using a ice cream scoop, or a tablespoon and place about 2 inches apart on prepared baking sheet. 
  7. Bake for 10 to 12 minutes or until tops are crackled and the edges look dry. Rotate the pan half way through the baking time. Cool on the cookie sheet for 20 minutes to allow them to set. Transfer them to a wire rack to cool completely. If reusing the cookie sheet, let it cool completely before reusing. 
  8. Cookies will be fragile. Store with pachment paper separators in an air tight container at room temperature for up to 4 days. 

* I used Scharffen Berger 70% Bittersweet Chocolate and Scharffen Berger 82% Extra Dark Chocolate since the fine folks at IFBC gave us a bunch to take home. Both are very low in sugar, 13g and 8g per serving respectively. Feel free to substitute your favorite paleo or low sugar chocolate for this recipe.

Disclaimer: This is recipe is posted for your enjoyment and is not available at the bakery. Please do not seek it there and instead enjoy making this yourself! :)


I can believe a paleo version would work. You have a magical touch with gluten-free deliciousness, dear Charissa. Those biscuits are Macrina were pretty legit too.

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