How can these cookies be made vegan?

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.

Can the coconut oil be substituted with anything else?

The coconut oil can be replaced with olive oil (NOT extra virgin), avocado oil or ghee.

Is almond meal the same as almond flour?

No. They are similar, but almond flour is typically finer and made from skinless almonds. Do not substitute almond meal in this recipe.

Can these cookies be frozen?

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.

Paleo Chocolate Chunk Cookies

Name: Paleo Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Paleo
Ingredients: 2 large eggs; 2 teaspoons vanilla extract; 1/2 cup coconut oil, melted and cooled; 1 cup coconut sugar; 1 cup almond flour; 1/2 cup coconut flour; 1 teaspoon baking soda; 1/2 tsp kosher salt; 8 ounces dark chocolate, chopped OR 1 1/2 cups chocolate chips; Flaky sea salt (such as Maldon) for sprinkling (optional but highly recommended!)

Paleo Chocolate Chunk Cookies

A hand breaking a Paleo chocolate chip cookie in half.

Print Recipe

★★★★★

5 from 1 reviews

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.

Author: Nicole Gaffney (ColeyCooks.com)
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 20-24 1x
Category: cookies
Method: baked
Cuisine: Paleo

Ingredients

Scale

2 large eggs
2 teaspoons vanilla extract
1/2 cup coconut oil, melted and cooled
1 cup coconut sugar
1 cup almond flour
1/2 cup coconut flour
1 teaspoon baking soda
1/2 tsp kosher salt
8 ounces dark chocolate, chopped OR 1 1/2 cups chocolate chips
Flaky sea salt (such as Maldon) for sprinkling (optional but highly recommended!)

Cook Mode Prevent your screen from going dark

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 on to 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.

Notes

*For a totally Paleo recipe, be sure to use a dairy free chocolate. I like to have a mix of big chunks and finely chopped pieces for the best flavor and textural variation. If you'd like to substitute chocolate chips, use 1 1/2 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 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 the balls of cookie dough down before baking otherwise they won't flatten.

Nutrition

Serving Size:
Calories: 205
Sugar: 14.6 g
Sodium: 189.4 mg
Fat: 11.5 g
Carbohydrates: 18.4 g
Protein: 2.7 g
Cholesterol: 19.3 mg

Keywords: paleo, chocolate, chip, chunk, cookies, dairy free, gluten free, grain free, best cookie

Find it online: https://coleycooks.com/paleo-chocolate-chunk-cookies/