Paleo Chocolate Chunk Cookies

If you’re baking for Christmas this week, Paleo Chocolate Chunk Cookies are one of my family’s favorite sweet treats! They’re free of grains, gluten, dairy and refined sugar. But still so full of flavor and delicious chocolatey goodness. My whole family LOVES them.

I’m really sensitive to sugar and if I eat it on an empty stomach I have a sugar headache in less than five minutes (a sign of the havoc its creating on my blood sugar levels & endocrine system). So when I bake sweet treats I use healthful sweeteners like raw honey, pure maple syrup or coconut palm sugar, and I like to balance the sugar with protein from nuts, nut flours, nut butters or my favorite plant based protein powder, to reduce the glycemic impact. Enjoying sweet treats (in moderation) AFTER a healthy meal rather than on an empty stomach also helps to reduce the disruption to our endocrine system.

If you’re hosting or attending holiday celebrations this month, you don’t have to eat perfectly. But I highly recommend making or taking a healthy dish or two that you can enjoy and fill up on completely guilt free. I also always take a sweet treat I can enjoy, and these Paleo Chocolate Chunk Cookies fit the bill. You won’t feel the slightest bit deprived or tempted by all of those holiday treats with health harming ingredients!

Print Recipe

Paleo Chocolate Chunk Cookies

These amazing cookies are free of grains, gluten, dairy & refined sugar, low glycemic and full of delicious chocolatey goodness!

Author: Kristi Cirignano

Ingredients

• 2 cups Almond flour/meal
• 1/2 cup Coconut flour
• 1 tsp Baking soda
• 1 tsp Unrefined sea salt
• 3/4 cup Nutiva Palm Shortening (or unsalted butter if you aren't dairy free)
• 1-1/2 cups Coconut Palm Sugar (I like Nutiva brand)
• 1 tsp Vanilla extract
• 2 lg Eggs (organic or farm fresh, if possible0
• 1 cup Enjoy Life chocolate chunks (we love these allergen free chocolate chunks OR their dark chocolate morsels.)

Instructions

• Preheat oven to 325 degrees.
• In a mixing bowl, blend shortening and coconut palm sugar together. Blend in eggs and vanilla. Then add the flours, salt and baking soda and mix until combined. Stir in chocolate chunks.
• Spoon cookie dough onto cookie sheet in rounded tablespoons. Roll each cookie into a smooth ball and gently flatten with your fingers.   
• Bake for 8-10 minutes until cooked through and beginning to brown on top (but don't over bake!). Cool and enjoy!

Notes

The dough keeps well in the refrigerator. While these cookies are delicious in any form, we love them fresh from the oven. So I often keep the dough in the fridge and bake one pan at a time.