Some recipes bring back warm memories, and these cookies are one of them for me. I remember the first time I baked them—it was a rainy Sunday, and the smell filled my kitchen with comfort and happiness.
I love that these cookies aren’t just delicious but also made with wholesome, good-for-you ingredients.
They’re soft in the middle, slightly crispy on the edges, and the perfect balance of chocolatey and nutty flavors.
Whether you’re indulging in a healthier treat or need something to wow your friends, this recipe will not disappoint.
Tips
- For extra flavor: Lightly toast the nuts before folding them into the dough.
- Chill the dough: If it feels too soft, pop it in the fridge for 15 minutes to firm up.
- Vegan option: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of a regular egg.
- Substitutions: You can swap maple syrup for honey, but the flavor will be slightly different.
Serving Suggestions
These cookies are amazing with a cold glass of almond milk or alongside your favorite herbal tea. For a dessert twist, sandwich two cookies with a smear of almond butter or coconut cream in between.

Paleo Chocolate Chunk Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy cookies made with almond and coconut flours, naturally sweetened with maple syrup, and packed with dark chocolate chunks. Gluten-free, paleo-friendly, and incredibly delicious.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted and slightly cooled
- 1/3 cup maple syrup
- 1 large egg (or flax egg for vegan)
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chunks (70% cacao or higher)
- Optional: 1/4 cup chopped pecans or walnuts for extra crunch
Instructions
- Preheat your oven: Set it to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, combine almond flour, coconut flour, baking soda, and salt. Stir until evenly blended.
- Prepare the wet ingredients: In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract.
- Combine: Slowly add the wet mixture to the dry ingredients. Stir until a dough forms. It will be a bit sticky but manageable.
- Add the good stuff: Fold in the chocolate chunks (and nuts if using).
- Shape the cookies: Scoop a tablespoon of dough, roll it into a ball, and flatten slightly on the baking sheet. Repeat, spacing cookies about 2 inches apart.
- Bake: Place in the oven and bake for 10–12 minutes, or until the edges turn golden. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 6g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg