Looking for the perfect Paleo-friendly dessert? These Almond Chocolate Chunk Cookies are everything you could want in a cookie: soft, chewy, and loaded with chocolatey goodness. Made with almond flour and naturally sweetened with maple syrup, these cookies are both indulgent and healthy. Whip up a batch of these treats for a sweet snack or a crowd-pleasing dessert!
Nutritional Benefits of Key Ingredients
Almond Flour
- Rich in Healthy Fats: Supports heart health and provides long-lasting energy.
- Gluten-Free: A perfect alternative for those avoiding grains.
Maple Syrup
- Natural Sweetener: Provides sweetness without refined sugars.
- Contains Antioxidants: Offers trace nutrients and polyphenols.
Dark Chocolate
- High in Antioxidants: Helps combat free radicals.
- Supports Heart Health: Contains flavonoids that improve circulation.
FAQs
Can I make these cookies nut-free?
Yes! Substitute almond flour with sunflower seed flour for a nut-free option.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Can I use regular chocolate chips?
Absolutely! However, choose a dairy-free variety if keeping the recipe Paleo-friendly.
Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate for up to 24 hours. Let it come to room temperature before baking.
How do I make smaller or larger cookies?
Adjust the size of the dough balls and adjust baking time accordingly. Keep an eye on them to avoid overbaking.
These Almond Chocolate Chunk Cookies are a must-try for anyone looking for a healthier yet indulgent treat. Perfectly sweetened with maple syrup and made with wholesome ingredients, they’re a delightful dessert that’s sure to please. Whether you’re baking for a party or indulging in a sweet snack at home, these cookies are guaranteed to be a hit. Enjoy the soft, chewy goodness with every bite!
Paleo Almond Coconut Chocolate Chunk Cookies
Soft and chewy Paleo Almond Coconut Chocolate Chunk Cookies made with wholesome ingredients and sweetened with maple syrup.
Ingredients
- 3/4 cup coconut oil (solid at room temperature)
- 3/4 cup creamy almond butter
- 1 cup maple syrup
- 3 large eggs (room temperature)
- 3 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 6 cups (576 g) blanched almond flour
- 2 cups (12 oz.) chopped dark chocolate
- Flaky sea salt (optional, for sprinkling on top)
Instructions
- In a bowl or stand mixer, beat together the almond butter, coconut oil, and maple syrup until smooth. Add the eggs and vanilla extract, and mix until well combined.
- Add the almond flour, salt, and baking soda to the wet ingredients. Mix until fully incorporated. Fold in the chopped dark chocolate.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 48 hours.
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- Use a cookie scoop to form cookies and place them 2 inches apart on the baking sheet. Press down slightly and sprinkle with flaky sea salt if desired.
- Bake for 11 minutes or until the edges are just beginning to turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Nutrition per serving
- Calories: 160
- Total Fat: 13g
- Carbohydrates: 10g
- Protein: 3g
- Dietary Fiber: 2g
- Sugar: 6g
That Paleo Chick
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