Best Paleo Chocolate Chunk Cookies 

February 25, 2024

One of my favorite desserts is a good chocolate chip cookie. You just can’t go wrong with one. I know the classic is a chocolate chip cookie, but I prefer to use chocolate chunks. The chunks melt in the cookies giving you more chocolate and, well, it’s the amazing. The perfect and best paleo chocolate chunk cookies are nice and chewy in the middle with just a bit of a crunch on the edges. And that is exactly what these cookies are. I promise, you will love them.


Ingredients for the Best Paleo Chocolate Chunk Cookies


Preparation Notes

These chocolate chunk cookies are super easy to make, but here are a few tips for you to make it even easier:

Don’t worry about having perfectly symmetrical or equally sized chopped chocolate chunks. It’s ok for the them to not be exactly alike.

If you choose to use sunflower butter, note that sunflower seeds react with the baking soda and will turn your cookies green. This isn’t really a problem as the cookies will come out well anyway, but they won’t look like your traditional cookie.

You could technically bake the cookies immediately, but they won’t be as flavorful and will spread more. Chilling the dough for at least 1 hour not only develops more flavor in the dough, but also firms up the coconut oil enough to help the cookies not spread as much. 

The cookies are done when you see the edges start to become golden and the tops are no longer shiny. 

In general, when trying out a new recipe, keep an eye on your baked goods in the oven the first time or two you make them. Every oven is different, so you want to look for the visual cues I mentioned earlier since some ovens can cook faster than others. 

I tested this recipe on an aluminum baking sheet lined with parchment paper and also a ceramic baking sheet. The cookies bake quicker on the ceramic pan and had crispier edges. The timing I provided for this recipe is based on using an aluminum baking sheet since it is what I believe most people would use.

Storage Tips

I recommend storing these chocolate chunk cookies in an airtight container. They will taste their best if eaten within 5 days of baking, but they can last up to a week. 

There is nothing better than a freshly baked cookie. The cookies are warm, the chocolate is melted, and you have that wonderful crisp on the edges. Inevitably, cookies lose their crunch after about 24 hours of baking, but you can bring the crisp back! To do this, preheat the oven to 275F and place the cookies that you are going to eat in the oven for 3 to 5 minutes. Let cool for about 3 minutes and there you go! Warm, crispy cookies with melting chocolate. 

These paleo chocolate chunk cookies are one of my favorites. I really can’t get enough of them. Give this recipe a try and let me know what you think! I would love to hear from you! 

Best Paleo Chocolate Chunk Cookies

Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Course Dessert, Snack
Cuisine American
Servings 19 cookies


  • ¼ cup Cashew butter
  • cup Refined coconut oil
  • cup Coconut sugar
  • 1 ½ tsp Vanilla extract
  • 1 ½ cup Almond flour (blanched and super fine ground)
  • cup Arrowroot Powder
  • ½ tsp Baking soda
  • ½ tsp Kosher salt
  • 6 oz Chocolate chunks (roughly chopped)


  • In a separate bowl, add the almond flour, arrowroot powder, baking soda, and salt and mix all together. Set aside.
  • In the bowl of a stand mixer, add the cashew butter, coconut oil, and coconut sugar. Beat at medium speed until smooth – about 2 minutes.
  • Add the egg and vanilla extract and beat for another minute until fully incorporated and smooth.
  • Add the dry ingredients. Beat on medium low speed for about 30 sec or until you can no longer see the flour and the dough has become one.
  • Add the chocolate chunks. Beat for 10 seconds. Alternatively, you can incorporate by hand, if preferred.
  • Cover the mixing bowl with plastic wrap and refrigerate for a minimum of 1 hour or overnight.
  • After an hour, take you cookie batter out of the fridge and pre-heat the oven to 350F.
  • Using a 1 1/2 tablespoon cookie scoop (a regular spoon works too), start scooping the cookie batter and placing each scoop on your lined baking sheet. Leave about 2 inches in between each cookie. Lightly press the tops of the cookie dough balls.
  • Once you fill your baking sheet, place the cookies in the oven. Bake for 13 – 15 minutes or until the edges have turned golden brown.
  • Remove from the oven and allow to cool for 10 minutes prior to serving.


  • These cookies can be baked immediately, however, they will spread more since the coconut oil hasn’t had the opportunity to firm back up.
  • If you choose not to refrigerate, the cookies will bake slightly faster. Therefore, reduce baking time to 8-10 minutes depending on your oven – until the edges are golden brown.
Keyword chocolate, chocolate chip, chocolate chip cookies, chocolate chunk cookies, cookies, gluten free cookies

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Hi! I'm Joanna. Welcome to my little corner of the internet! Here you'll find delicious and healthier alternatives of the food you love, and some new exciting recipes too!

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