The Best Paleo Chocolate Chunk Cookies
The best paleo chocolate chip cookies made with almond and coconut flour in just 15 minutes. These chewy paleo chocolate chip cookies are gluten free, grain free & dairy free for a cookie dream come true!
Servings 12 cookies
Calories 179cal
Ingredients
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup (56g) coconut oil, melted and cooled
- ½ cup (77g) coconut sugar
- 1 cup (112g) almond flour
- ¼ cup (28g) coconut flour
- ½ teaspoon baking soda
- 3 oz (85g) 80% dark chocolate, coarsely chopped*
- Coarse sea salt, 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 will also work well in lieu of the coconut oil.
To make vegan: a flax egg should work well in this recipe. Be sure to also use dairy free chocolate.
See the full post for storing and freezing instructions!
Nutrition
Serving: 1cookie | Calories: 179cal | Carbohydrates: 13.7g | Protein: 3.3g | Fat: 13.9g | Fiber: 2.6g | Sugar: 7.7g