Paleo Chocolate Chunk Cookies

These Paleo Chocolate Chunk Cookies are big, rich, buttery, loaded with chocolate and kissed with flaky sea salt.

And these easy Paleo cookies just happen to be gluten-free, grain-free, dairy-free, soy-free and refined sugar-free.

So what are you waiting for? #treatyoself right now!

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Paleo chocolate chunk cookies

Chunks > chips. Fact. And these cookies do not skimp on the chocolate chunks. Also: fact.

And here’s the thing: Paleo cookies might seem like a sad compromise. I mean, if they’re not made with regular flour and butter and chocolate, then why bother, right?

But actually, the naturally gluten-free blanched almond flour used here, with its natural fats, contributes to the cookies’ buttery texture.

Palm shortening makes a perfectly good substitute for butter.

And trust me, dairy-free chocolate chunks are still ooey and gooey and chocolate-y.

(That being said, I mostly use Enjoy Life! Mega Chunks which do contain trace amounts of cane sugar. I don’t worry about this.)

And really, all these ingredients make for healthy gluten free cookies, so that’s pretty cool.

And since these cookies are packed with filling, nutrient-dense foods – like almond flour, containing fat, fiber and protein – you only really need one (okay, maybe two) at a time.

Are they really big?

Oh yes. Yes they are. Most Paleo chocolate chip cookies I’ve made or seen are usually the fairly standard, 1-2-tablespoon-sized cookies. And that’s fine, I like those just as much as the next person.

But sometimes I just gotta have something bigger. A two-hander. It just naturally feels more indulgent.

So I make these big. Like 1/4-cup-sized big.

And the best part is, the edges are a little crispy and crunchy but the center is still moist and somewhere between cakey and fudgy.

It’s the best of not just both worlds, but all the worlds.

You can make them as gooey as you want

I’ve included 3 different modifications for baking these Paleo chocolate chunk cookies, depending on how you like them.

See the notes below the recipe, but know that no matter how you make them, they’ll still have the crispy edge and soft center:

• Throw them in the oven right away for cookies that are more set.
• Refrigerate the Paleo chocolate chunk cookie dough for cookies that are a little gooier in the middle.
• Freeze them for cookies that are just the gooiest (but don’t fall apart).

It’s like choose your own adventure. Or make all 3 versions for all the adventures.

(All the worlds, all the adventures – yes, I’m greedy.)

What you need for Paleo Chocolate Chunk Cookies

Ingredients:

• 2 large eggs, room temperature
• 3/4 cup / 120 g / 4.25 oz. coconut sugar
• 1 cup / 165 g / 5.8 oz. palm shortening
• 2 teaspoons / 10 mL vanilla extract
• 1/2 teaspoon / 2.5 mL apple cider vinegar (don’t worry, you can’t taste it! It reacts with the baking soda to give the cookies some rise)
• 2.5 cups / 275 g / 9.75 oz. superfine blanched almond flour (not almond meal)
• 1 teaspoon / 5 mL baking soda
• 1/4 teaspoon / 1.25 mL fine sea salt
• 1 cup / 175 g / 6 oz. Paleo/dairy-free chocolate chunks (such as Hu or Enjoy Life!)
• flaky sea salt, for garnish (optional)
• crushed pink peppercorns, for garnish (optional) – It may seem weird, but the pink peppercorns add a really unique touch. They don’t have the kick of black peppercorns; they add a slightly musky, slightly sweet, floral flavor and a bit of crunch. You can crush them in a mortar & pestle, in a clean coffee grinder, or put them in a small baggie (leave it open) and crush them with the bottom of a glass, jar or sturdy skillet.

Equipment:

• a stand mixer with paddle attachment (or sturdy hand mixer or large mixing bowl and wooden spoon/spatula)
• a cutting board
• a chef’s knife or serrated knife for chopping the chocolate, if necessary
• 2 baking sheets
• parchment paper
• measuring spoons
• measuring cups
• 1/4 cup ice cream/cookie scoop (or 1/4 cup measuring cup)
• cooling racks

How to make the best Paleo chocolate chunk cookies

These almond flour cookies are so easy to make:

• Heat the oven to 350°.
• Line two baking sheets with parchment paper.
• Blend together your wet ingredients (eggs, coconut sugar, palm shortening, vanilla and vinegar) with the stand mixer, hand mixer or large bowl and wooden spoon/spatula.
• Stir in the dry ingredients (almond flour, baking soda, salt).
• Add your chocolate chunks.
• Scoop onto parchment-lined baking sheets.
• Sprinkle with flaky sea salt or crushed pink peppercorns.
• Optional step: see recipe for instructions on chilling or freezing the dough before baking.
• Bake for about 12-16 minutes, until golden around the edges, swapping and rotating the pans halfway through cooking time.
• Let cool. I know, this part sucks, but if you eat them right away, they’ll fall apart. So let them cool on their sheets on cooling racks for about 5-10 minutes, then transfer the cookies directly to the racks.
• Eat!

You can easily halve the recipe to make 6 cookies.

Storing these Paleo chocolate chunk cookies

You can store the cookies in the fridge for up to 5 days. After a day they get wonderfully thick and rich, but you can also warm them in the microwave for 20-30 seconds to reactivate the chocolate gooey-ness.

You can also freeze the batter so you have cookies ready to bake whenever you want.

Place the 1/4-cup-sized scoops on a baking sheet lined with parchment paper and freeze the whole sheet, uncovered, until the cookies are frozen, about 1 hour. Then place them all in an airtight bag or container and freeze for up to 2 months.

Bake directly from the freezer for 15-20 minutes, rotating and swapping the pans halfway through.

Substitutions and variations

1. You can use cashew flour or fine ground up sunflower seeds instead of almond flour.
2. No palm shortening? You can substitute coconut oil, but I would recommend following only the directions for baking them immediately after making them. If you refrigerate or freeze them before baking, they’ll end up too greasy and fall apart.
3. Instead of Enjoy Life! chocolate chunks, I sometimes chop up 3 bars of Hu chocolate, which is dairy-free and Paleo-friendly.
4. You can use lemon juice instead of the vinegar (you won’t taste it).

Other recipes you might like:

1. Paleo Chocolate Chip Skillet Cake
2. Paleo “Peanut” Butter Cookies
3. Paleo Double Chocolate Orange Macaroons
4. Paleo Chocolate Chip Zucchini Muffins

Print Recipe

5 from 20 votes

Paleo Chocolate Chunk Cookies

These giant, indulgent cookies have crispy edges, soft centers and lots of chocolate. Made in one bowl, they also happen to be gluten-free, dairy-free and refined sugar-free.

Prep Time15 minutes mins

Cook Time18 minutes mins

Resting time30 minutes mins

Total Time1 hour hr 3 minutes mins

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate chunks, cookies, grain free cookies, healthy cookies, paleo

Servings: 12 cookies

Author: Don Baiocchi

Ingredients

• 2 large eggs, room temperature
• ¾ cup / 120 g / 4.25 oz. coconut sugar
• 1 cup / 165 g / 5.8 oz. palm shortening
• 2 teaspoons / 10 mL vanilla extract
• ½ teaspoon / 2.5 mL apple cider vinegar
• 2½ cups / 275 g / 9.75 oz. blanched almond flour
• 1 teaspoon / 5 mL baking soda
• ¼ teaspoon / 1.25 mL fine sea salt
• 1 cup / 175 g / 6 oz. chocolate chunks
• flaky sea salt, for garnish (optional)
• crushed pink peppercorns, for garnish (optional)

Instructions

• Heat the oven to 350°.
• Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer with the paddle attachment, add the eggs, coconut sugar, palm shortening, vanilla and vinegar. Start on low and increase the speed to medium-high and blend until the palm shortening is fully blended in, which could take 1-3 minutes (mixture might look freckled with sugar). You can also use a hand mixer or a sturdy spatula.
• Turn off the mixer. Pour in the almond flour, baking soda and salt. Start on low and increase the speed to medium, blending until totally combined into one smooth, evenly brown batter.
• Stir in the chocolate chunks with a spatula.
• Place six ¼-cup-sized scoops on each sheet. The cookies will spread by about 1" so leave a few inches between each one.
• Sprinkle the cookies with flaky seat salt or crushed pink peppercorns, if desired. Do NOT use both salt and peppercorns on the same cookie - it'll get too savory.

FOR COOKIES THAT ARE MORE SET:

• Put the cookies immediately in the oven. Bake for 12-18 minutes, until you see dark brown edges. Halfway through, swap the pans (top pan goes to the bottom rack and vice versa) and rotate them 180°. The cookies will look like weird UFO's at first but they'll spread out and look adorable by the end.
• Remove from the oven and let the cookies cool on the sheets for 5 minutes. Remove the cookies to cooling racks and let cool to room temperature.

FOR COOKIES THAT ARE A LITTLE GOOEY IN THE MIDDLE:

• Put the cookie sheets in the fridge for 30 minutes, then put the cookies directly in the oven. Bake for 12-18 minutes, until you see dark brown edges. Halfway through, swap the pans (top pan goes to the bottom rack and vice versa) and rotate them 180°. The cookies will look like weird UFO's at first but they'll spread out and look adorable by the end.
• Remove from the oven and let the cookies cool on the sheets for 5 minutes. Remove the cookies to cooling racks and let cool to room temperature.
  

FOR COOKIES THAT ARE THE GOOIEST IN THE MIDDLE:

• Put the cookie sheets in the freezer for 30 minutes, then put the cookies directly in the oven. Bake for 12-18 minutes, until you see dark brown edges. Halfway through, swap the pans (top pan goes to the bottom rack and vice versa) and rotate them 180°. The cookies will look like weird UFO's at first but they'll spread out and look adorable by the end.
• Remove from the oven and let the cookies cool on the sheets for 5 minutes. Remove the cookies to cooling racks and let cool to room temperature.

Notes

Cooking time does not include putting the cookies in the fridge or freezer, if you choose to do so.

If you bake these cookies when it's very humid out, they may spread much more than usual and end up very flat.

It may seem weird, but the pink peppercorns add a really unique touch. They don't have the kick of black peppercorns; they add a slightly musky, slightly sweet, floral flavor and a bit of crunch. You can crush them in a mortar & pestle, in a clean coffee grinder, or put them in a small baggie (leave it open) and crush them with the bottom of a glass, jar or sturdy skillet.

You can easily halve the recipe to make 6 cookies.

You can store the cookies in the fridge for up to 5 days. After a day they get wonderfully thick and rich, but you can also warm them in the microwave for 20-30 seconds to reactivate the chocolate gooey-ness. 

You can also freeze the batter so you have cookies ready to bake whenever you want. Place the 1/4-cup-sized scoops on a baking sheet lined with parchment paper and freeze the whole sheet, uncovered, until the cookies are frozen, about 1 hour. Then wrap each cookie ball in plastic wrap and place them all in an airtight bag or container and freeze for up to 2 months. Bake directly from the freezer for 15-20 minutes, rotating and swapping the pans halfway through.

Substitutions and variations

1. You can use cashew flour or fine ground up sunflower seeds instead of almond flour.
2. No palm shortening? You can substitute coconut oil, but I would recommend following only the directions for baking them immediately after making them. If you refrigerate or freeze them before baking, they'll end up too greasy and fall apart.
3. Instead of Enjoy Life! chocolate chunks, I sometimes chop up 3 bars of Hu chocolate, which is dairy-free and Paleo-friendly.
4. You can use lemon juice instead of the vinegar (you won't taste it).

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