These Paleo Chocolate Chunk Cookies are chewy, chocolatey and only take 20 minutes to make! This easy recipe tastes rich and decadent but is made with wholesome ingredients for a healthier cookie that's gluten/grain free, dairy free, refined sugar free and absolutely delicious.
It's hard to beat a chocolate chip cookie, but sometimes I want a treat that's a bit healthier, with less sugar and more nutrient-dense ingredients. These cookies are exactly that.
Why this recipe works
- No electric mixer required
- Beginner friendly - anyone can make these!
- Using chopped dark chocolate instead of chocolate chips creates different size pieces for added interest and better melt-a-bility.
- Gluten free, dairy free, grain free, refined sugar free keeps these cookies Paleo and lower in carbs
- Loaded with healthy fats, protein and fiber to fill you up
- Can be made vegan by swapping in a flax egg
- A little bit of sea salt on top balances the sweetness and makes these super addictive
- Inspired by these cookies from Ambitious Kitchen
- Chocolate – For the best cookies, use the best quality chocolate you can find. I typically use Ghiradelli 60% bars, but you can use a darker chocolate (up to 90%) to make these even lower in sugar. Use a dairy free chocolate if that is important to you.
- Coconut Sugar - This is an unrefined sugar with a caramel-like flavor. You can substitute light or dark brown sugar, but they won't be as healthy.
- Almond Flour - Look for blanched, finely milled or finely sifted almond flour for best results. Do not substitute.
- Coconut Flour - The combination of almond flour and coconut flour gives these cookies the ideal texture. Don't substitute.
- Flaky Sea Salt – Maldon is my preferred salt for sprinkling on cookies because of its large flakes. But fleur de sel, sel gris or any other flaky sea salt will work great.
Step by step instructions
- Preheat the oven to 350 degrees F and line 2 sheet pans with parchment paper.
- Whisk together the eggs, vanilla extract, melted coconut oil and coconut sugar in a large bowl.
- Add the almond flour, coconut flour, baking soda and salt, then mix together until fully incorporated.
- Mix in the chocolate until evenly distributed.
- Scoop out large rounded tablespoons of dough onto the prepared sheet pans, then use your fingers to press down and flatten into a cookie shape.
- Sprinkle each cookie with sea salt.
- Bake for about 12 minutes or until browned and a bit crisp around the edges. Let cool just a bit before eating.
- Cookies will keep in an airtight container at room temperature for up to a week.
Tips for success
- For a totally Paleo chocolate chunk cookie, be sure to use a dairy free chocolate.
- When chopping the chocolate, aim for some big chunks and some finely chopped pieces for the best flavor and textural variation.
- If you'd like to substitute chocolate chips, use 1 ½ cups.
- Make sure you line your sheet pans with parchment paper (NOT wax paper) or a silpat, otherwise the cookies will stick to the pan.
- Make sure the coconut oil has cooled down a bit before adding it to the batter or it could scramble the eggs.
- The batter might seem a bit loose at first. Let it sit for a few minutes and it will firm up into a thick cookie dough.
- It's important to press and flatten the balls of cookie dough before baking otherwise they will stay as balls once they bake.
- For even flatter, thinner cookies, bang the pan a few times during the cooking process after about 7 minutes (a technique created by Sarah Kieffer).
Simply substitute the eggs for 2 flax eggs: Mix together 2 tablespoons flax seed meal and 6 tablespoons water and let it sit for 5 minutes before adding to the batter. Also make sure you use dairy free chocolate.
The coconut oil can be replaced with olive oil (NOT extra virgin), avocado oil or ghee.
No. They are similar, but almond flour is typically finer and made from skinless almonds. Do not substitute almond meal in this recipe.
Yes! I recommend freezing the fully baked and cooled cookies on a sheet pan, then once frozen transfer them to a zip-top bag and store in the freezer for up to 6 months. Simply defrost at room temperature and enjoy.
Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!Print