Paleo Chocolate Chunk Cookies
by: claire cary
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!
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12
Ingredients
Dry:
- 1 ¼ cup blanched almond flour spoon and leveled
- ⅓ cup coconut flour spoon and leveled
- ½ tsp baking soda
- ½ tsp salt
- ⅔ cup chocolate chunks or chopped chocolate bar
Wet:
- 1 egg
- ⅓ cup runny almond butter can sub tahini
- 1 tsp vanilla extract
- ⅓ cup coconut sugar can sub brown sugar
- ⅓ cup melted coconut oil be sure to use refined
- ¼ cup maple syrup
Instructions
- 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. Let sit in the fridge for just about 5-10 minutes to allow the flours to absorb some extra moisture. Coconut flour is very absorbent, so the dough doesn't need to chill for long.
- Use a spoon or cookie scoop and scoop the dough into about 1 1/2 to 2 inch balls. Press extra chocolate chunks or chips on top.
- Bake for 9-13 minutes (I usually do 10 for soft cookies or 11 if I want the edges slightly crunchier but still keep soft centers) 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 but have slightly golden brown edges. If you like slightly crunchier cookies, just bake for closer to 13 minutes!
- Use a round cookie cutter to carefully scoot the cookies into a perfectly round shape as soon as they come out of the oven. Sprinkle with salt flakes and enjoy!
Notes
To make these vegan, use a flax egg! 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.
Regular chocolate chips can be used in place of the chunks.
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!
Serving: 1cookie / Calories: 212kcal / Carbohydrates: 21.4g / Protein: 4g / Fat: 9.9g / Fiber: 2.3g / Sugar: 15g
