These paleo chocolate chunk cookies are soft, chewy, easy to make and made with wholesome ingredients. They’re gluten free, dairy free, and have a vegan option. I promise, you’re going to love these!
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I am obsessed with these paleo cookies. Obsessed. Though I love all chocolate chip cookies if I’m being honest, but these ones really take the cake. They’re soft, chewy, perfectly chocolatey, naturally sweet, fluffy, I could go on.
Plus, they’re made with wholesome ingredients without an ounce of refined sugar or flour. One bite into these and I promise you would have NO idea they’re paleo!
Personally, I like cookies that are a bit on the thicker side and very soft, almost like muffin tops. These cookies fit that bill and are not only super soft fresh from the oven, but still soft even days later. They’re perfect as is, or dunked into a glass of almond milk.
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 wet ingredients and add them into a large mixing bowl. Mix together well until the nut butter is evenly mixed.
Add the dry ingredients to the bowl and mix together well with a wooden spoon until a dough forms.
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 or small cookie scoop to scoop about 1 tablespoon 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.
For really thick and fluffy cookies, don’t press them down at all. They will spread mostly during the final few minutes of baking, and then flatten a bit more as they cool.
Bake for 11 minutes for a soft and chewy cookie, or 15 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.
These cookies are made with a blend of almond flour and coconut flour to keep them grain free, gluten free and paleo.
I recommend sticking with these flours in the proportions listed for best results. The coconut flour is key for making the cookies really nice and fluffy.
They’re sweetened with a mix of maple syrup and coconut sugar to keep them refined sugar free, but they still taste like an incredibly indulgent and sugar laden cookie!
How to keep these chewy
You probably know this by now, but I have a thing against crunchy cookies. I think they’re horrible and 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 paleo 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 11 minute mark. They will be quite soft and almost still a bit doughy, but will continue to harden as they cool.
Once they’re out of the oven, leave them on the baking tray for about 10-15 more minutes and then you can safely transfer them to a plate or eat them right away (my preference)!
Can I make them vegan?
Yes! 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.
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 honestly just so good, but anything works! I used dark chocolate to keep these paleo, but any chocolate you have on hand works!
Tips & tricks
These chocolate chunk paleo cookies should last in an air tight container for about 5 days. Let cool completely before storing for best results.
As always, be sure to spoon and level the flour to measure. If you scoop from the bag, you may inadvertently end up with too much flour which can dry out the cookies. Spoon the flour into the measuring cup, then level of the top with the back of a knife for best results!
Try these next!
- The Best Chocolate Chip Banana Bread
- Almond Flour Chocolate Chip Cookies
- Grain Free Brownies
- Flourless Peanut Butter Cookies
- 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.
Chewy Paleo Chocolate Chunk Cookies
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together all wet ingredients.
- Add in the dry ingredients aside from the chocolate chunks and combine with a wooden spoon.
- Fold in the chocolate chunks until evenly incorporated.
- Add the dough to the refrigerator to set for 15 minutes.
- Bake for 11-15 minutes and then let cool. The cookies will continue to harden as they cool, so if you want them to stay chewy, take them out of the oven when they still look slightly raw in the middle.