Instructions. Break the cookie dough into small balls, flatten slightly and press into the brownie batter. Preheat oven to 350°F/180°C and grease or line an 8x8 inch baking pan. Sprinkle the top with additional chocolate chips or chopped chocolate if desired. Set aside. It is absolutely not a 1:1 substitute for any other flour on the market. In a mixing bowl combine the Almond Flour: in order to keep my paleo chocolate brownies recipe grain-free, I turned to one of my favorite ingredients for keeping recipes moist—almond flour. Add in the almond flour, cacao powder, baking soda and salt and stir to form the brownie batter. Please, I beg you, do NOT substitute coconut flour. Almond flour does something magical in paleo baked goods: it adds a dry element to balance out wet ingredients, while holding those wet ingredients so well. Almond flour: The only substitutions that could potentially work here are: another nut flour, a gluten-free flour blend, or oat flour {not paleo}. Spread batter in the prepared pan.