The Best Paleo Chocolate Chunk Cookies Recipe
Delicious, chewy Paleo Chocolate Chunk Cookies made with nutrient-rich almond and coconut flours, sweetened naturally with coconut sugar, and studded with rich 80% dark chocolate chunks. These cookies are grain-free, gluten-free, and perfect for a healthy treat that satisfies your chocolate cravings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup (56g) coconut oil, melted and cooled
- ½ cup (77g) coconut sugar
Dry Ingredients
- 1 cup (112g) almond flour
- ¼ cup (28g) coconut flour
- ½ teaspoon baking soda
Mix-ins & Finishing
- 3 oz (85g) 80% dark chocolate, coarsely chopped
- Coarse sea salt, for sprinkling
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees F (175 degrees C) and line a large baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, thoroughly whisk together the egg, melted and cooled coconut oil, coconut sugar, and vanilla extract. Ensure the coconut oil has cooled to avoid cooking the egg.
- Combine Dry Ingredients: Stir in the almond flour, coconut flour, and baking soda into the wet mixture. Mix well until a dough forms.
- Add Chocolate Chunks: Fold in the coarsely chopped 80% dark chocolate chunks to evenly distribute them throughout the dough.
- Shape Cookies: Using a cookie scoop or large tablespoon, drop dough onto the ungreased parchment-lined baking sheet. Gently flatten each dough ball with your hand to your desired cookie thickness.
- Bake: Place the baking sheet in the oven and bake the cookies for 11-13 minutes, or until the edges turn slightly golden brown.
- Cool and Finish: Remove the cookies from the oven, sprinkle coarse sea salt over each cookie, and let them cool on the baking sheet for 10 minutes. Transfer the cookies to a wire rack to cool completely.
Notes
- Make sure the coconut oil is melted and cooled before mixing with egg to avoid scrambling.
- For chewier cookies, flatten the dough less before baking; for crisper cookies, flatten more.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- Using 80% dark chocolate provides less sugar and more antioxidants, keeping the recipe paleo-friendly.
- Coconut sugar provides a lower glycemic index sweetener compared to regular sugar, but still enjoy in moderation.