Grab a huge glass of milk because you’re going to want more than one cookie when you try these paleo chocolate chunk cookies. They’re everything you’d dream of: slight crunch on the outside, soft on the inside, with just the right balance of sweet and salty. I’ll warn you ahead of time- they’re addicting! These cookies didn’t come easy. It took me 7 tries over the course of three days to get this recipe perfected. I felt a little sick by the end of the third day, but it was worth the sugar rush.
I’ve been searching for the perfect paleo chocolate chip cookie recipe, so I was determined to get this right. The hardest part was striking the right balance of flavor and texture. Just because these are gluten-free doesn’t mean they should be dense and hard. When I first starting reducing my gluten intake, most cookies I tried were spongy or as hard as a rock. With this recipe, you won’t have to sacrifice taste or texture. I can’t wait to hear how they turn out!
Paleo Chocolate Chunk Cookies
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Loading...You’ll fall in love with these gooey, soft chocolate chunk cookies. Make extra because you won’t want just one!
Ingredients
- ⅓ cup (80ml) coconut oil, melted and slightly cooled
- ¾ cup (144g) coconut sugar
- 1 egg, room temperature and whisked
- 1 tsp pure vanilla extract
- 1 ½ cups (168g) blanched almond flour
- 1 tsp tapioca starch, optional but recommended
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120g) dark chocolate chunks
- Sea salt, optional for sprinkling on top
Instructions
In a medium-sized bowl, mix the coconut oil and coconut sugar. Let the coconut sugar soak in the oil for 5 minutes.
Once the sugar has soaked, add the egg and vanilla extract. Mix until thoroughly combined.
In a separate medium-sized bowl, stir the almond flour, tapioca starch, baking soda, and salt.
Add the dry ingredients to the wet and mix until just combined. Fold in the dark chocolate chips.
Refrigerate the dough for 1 hour. This will prevent the cookies from overspreading in the oven.
Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius) and line a baking sheet with parchment paper.
Use a cookie scoop to drop rounded balls of dough onto the baking sheet, keeping the cookies 2 inches apart.
Bake for 12-15 minutes. They’ll still look a little gooey inside, but don’t over-bake them.
Remove the cookies from the oven and sprinkle with sea salt.
Let the cookies cool for 1 minute on the baking sheet before transferring them to a wire rack to cool completely.
Nutrition
-
180 Calories
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15.9g Carbohydrates
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12.5g Fat
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2.9g Protein
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4.3g Saturated fat
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7.6g Sugar
Notes
Since these cookies have coconut sugar, they’ll have a deep golden-brown color.
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