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Paleo Chocolate Chunk Cookies

Yields: 10 cookies


  • 1 cup almond meal

  • ⅛ teaspoon salt

  • ⅛ teaspoon baking soda

  • 3 tablespoons melted coconut oil (*update: make sure to measure oil after melting so that you’re not inadvertently using too much. This can cause cookies to flatten)

  • 2 tablespoons honey

  • 1 teaspoon vanilla extract

  • 1 tablespoon almond milk

  • ¼ cup chopped dark chocolate pieces (I used Ghirardelli Sea Salt Soiree-highly recommended although not paleo. Use whatever dark chocolate you want based on preferences/diet. Enjoy Life dark chocolate chips are a great paleo option.)


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

  2. Combine dry ingredients in a medium bowl.

  3. Whisk together wet ingredients in a small bowl.

  4. Add wet to dry and mix together.

  5. Fill a tablespoon measure with batter and press down to form a half-circle. Tap batter out onto baking sheet and lightly press down in the center.

  6. Bake for 10-11 minutes until bottoms just start to turn brown.

  7. Remove from oven and let cool 2-3 minutes before transferring to a wire rack. They will be soft when removed from oven but firm up in a couple of minutes.

Recipe courtesy of Running to the Kitchen

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