These paleo chocolate chunk cookies are soft, chewy, easy, and made with wholesome ingredients. They’re gluten free, dairy free, and have a vegan option. I promise, you’re going to love these!
I am obsessed with these cookies. Obsessed. Though I love all chocolate chip cookies if I’m being honest. They’re soft, chewy, chocolatey, sweet, I could go on. Plus, they’re made with wholesome ingredients without an ounce of refined sugar or flour. They really are the perfect chocolate chunk cookie recipe.
Personally, I like cookies that are a bit on the thicker side and very soft, almost like muffin tops. If you’re the same way, I suggest on pressing down the cookies just slightly before baking them (see the picture below) so they retain their texture.
Alternatively, you can flatten them out a bit more before they go in the oven so they are thin and slightly crispy. They won’t spread out a lot as they cook, so be sure to shape them into roughly the shape you want the final cookie to be.
How to make the perfect chocolate chunk cookies
The first step is to preheat the oven to 350 degrees Fahrenheit. While the oven is heating up, we’re going to measure out all of the dry ingredients and add them into a large mixing bowl. In a separate bowl, combine all of the wet ingredients. Whisk the wet ingredients together until the egg is completely mixed in and the color is uniform.
Then, combine the wet and dry ingredients and mix together with a wooden spoon. The batter will be on the thick side, but this is ok. Next, gently fold in the chocolate chunks or chips. To “fold” them in, you’ll want to pour the chocolate chunks in all at once, and then use your spoon to scoop the batter on top and repeat this until the chocolate is well mixed in.
Use a spoon to scoop about 1-2 tablespoons of dough and roll into a ball using your hands. Place on a baking tray lined with parchment paper. Gently press down with your fingers to flatten into a disk (see the above photo). Bake for 15 minutes for a soft and chewy cookie, or 18 for a crispier cookie. The cookies will continue to harden slightly as they cool. I suggest leaving them on the baking tray to cool for about 15 minutes before transferring to a plate or other rack.
How to keep cookies chewy
I have a thing against crunchy cookies. I think they’re horrible and need to you won’t ever find a crunchy cookie recipe on here! Maybe I’m being a tad dramatic, but I think chewy cookies are the way to go. Anyway, these cookies are incredibly soft and chewy, almost cake like.
To make sure they’re ultra chewy and stay chewy, take them out of the oven right at the 15 minute mark. They will be quite soft, but will continue to harden as they cool.
A few notes on these paleo chocolate chunk cookies
- To make these cookies vegan, you can sub the egg for a flax egg. To do so, combine 1 tbsp ground flax with 2.5 tbsp of water and set aside for about 10 minutes to thicken. Then proceed with the rest of the recipe as usual.
- If your tahini isn’t runny, you may need to add an extra tablespoon of oil to the batter. I love the brand Soom Foods or the 365 Whole Foods Tahini. They are nice and runny and will work best in this chocolate chunk cookie recipe.
- I have not tried this recipe with a different nut or seed butter in place of tahini, but imagine you can safely substitute it. Just make sure it is runny and not thick.
- Feel free to use chocolate chips in place of chocolate chunks. I prefer chocolate chunks because they melt into little pools of chocolate that are seriously drool worthy.
- These cookies should last in an air tight container for about 1 week, but I’d be surprised if they last that long!
Try these gluten free desserts next!
- The Best Chocolate Chip Banana Bread
- Decedent Vegan Avocado Chocolate Mousse
- Best Ever Grain Free Brownies
- Soft Baked Vegan Pumpkin Cookies
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation! Don’t forget to leave a comment and rating if you enjoy this recipe.Print
These paleo chocolate chunk cookies are the BEST cookie recipe. Promise.
- 1 cup + 2 tbsp almond flour (blanched)
- 1/3 cup coconut flour
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp sea salt (plus more for sprinkling)
- 1/2 cup chocolate chunks
- Preheat the oven to 350 degrees Fahrenheit.
- Add all the dry ingredients (except for the chocolate chunks) into a large bowl and mix together.
- Melt the coconut oil in a microwave for about 10 seconds.
- Add the coconut oil and all remaining wet ingredients into a separate bowl and whisk together.
- Add the wet to the dry and mix until a dough forms.
- Fold in the chocolate chunks then add the dough to the refrigerator to set for 10-15 minutes.
- Use a spoon to measure the dough into about 1 inch balls and place on a baking tray lined with parchment paper or a silicone baking mat.
- Gently press down with your fingers to flatten. The cookies will spread slightly while baking, but not a ton.
- Bake for 15-18 minutes.
To make the flax egg, combine 1 tbsp ground flax seeds with 2.5 tbsp water. Mix together in a bowl and set aside to thicken for 10 minutes.
Baking for 15 will yield a chewy cookie, 18 will be a bit crunchier. They will continue to harden as they cool.
Regular chocolate chips can be used in place of the chunks.
Be sure to use blanched almond flour and not almond meal.
Be sure to use a very runny tahini like Soom Foods. The Whole Foods 365 brand is also great. If the tahini you use is too thick, you may need to add an extra tbsp of coconut oil.
I prefer using refined coconut oil to make sure there is no coconut taste to the cookies.
Keywords: tahini cookies, chocolate chunk cookies, gluten free cookies