The Best Paleo Chocolate Chunk Cookies
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
12 cookies
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Calories
179 kcal
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Course
Dessert, Lunch, Baked Goods
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Cuisine
American
The Best Paleo Chocolate Chunk Cookies
Description
The cookie dough is prepared by whisking together an egg, vanilla extract, melted and cooled coconut oil, and coconut sugar, followed by stirring in almond and coconut flours and baking soda. Dark chocolate chunks are folded in for texture and rich cocoa bits throughout. The dough may require gentle handling to keep it cohesive.
Shaped into flattened rounds on an ungreased baking sheet, the cookies bake at 350°F just until edges turn slightly golden, ensuring they remain tender inside. Sprinkling coarse sea salt before cooling enhances the flavor balance between sweet and salty.
Optional substitutions include olive oil, butter, or ghee in place of coconut oil. Vegan versions can use a flax egg and dairy-free chocolate. The recipe notes provide information for storing and freezing these cookies for practical use.
Ingredients
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- ¼ cup coconut oil 56g, melted and cooled
- ½ cup coconut sugar 77g
- 1 cup almond flour 112g
- ¼ cup coconut flour 28g
- ½ teaspoon baking soda
- 3 oz dark chocolate 85g, 80%, coarsely chopped
- sea salt coarse, for sprinkling
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the egg, melted and cooled coconut oil, coconut sugar and vanilla extract. (Please make sure your coconut oil is melted and cooled!)
- Next stir in the almond flour, coconut flour and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chunks. You may need to use your hands to moisten the dough so that it sticks together well.
- Use a cookie scoop or large tablespoon to drop dough onto ungreased baking sheet. Gently flatten the dough with your hand. The flatter you make the cookies, the flatter they'll bake. Bake for 11-13 minutes, or until edges are slightly golden brown.
- Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes 12 cookies.
Notes
- Olive oil, butter, or ghee can substitute for coconut oil when melted and cooled.
- To make vegan, replace the egg with a flax egg and use dairy-free chocolate.
- Store baked cookies in a sealed container or freeze for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 179cal | 9% |
| Carbohydrates | 13.7g | 5% |
| Protein | 3.3g | 7% |
| Fat | 13.9g | 21% |
| Fiber | 2.6g | 10% |
| Sugar | 7.7g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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