Paleo Chocolate Chip Coconut Cookies

Get this recipe for a thick, soft and chewy cookie loaded with chunks of dark chocolate and shredded coconut. Made using almond flour, these cookies have a hint of amaretto and a ton of paleo-friendly decadence.  

Paleo Chocolate Chunk Cookies

  • Servings: 20 cookies
  • Print


  • 1 1/4 cup almond flour
  • 1/4 cup chopped dark chocolate, cacao nibs, or chips
  • 1/2 cup shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup coconut sugar
  • 1 egg
  • 3 tbsp coconut oil, melted

Let’s bake:


  1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
  2. In a separate bowl, beat egg until uniform in colour and doubled in volume.
  3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
  4. Chill in the fridge for at least 30 minutes or even overnight.
  5. Preheat oven to 375 degrees F (190 C).
  6. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
  7. Bake until edges begin to brown, 7-10 minutes.
  8. Remove from oven and let cool before serving.


Recipe adapted from Sprouted Kitchen. 


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