Paleo Chocolate Chunk Cookies

The temperature has finally dropped here in Florida. And it is starting to feel like the holidays (it’s still about 65 degrees outside, but beggars can’t be choosers). This Christmas will be our first one spent at home. Just us. And I couldn’t be more excited. We are going to start all new traditions that we can continue for years, and hopefully the kiddos will continue once they are gone and doing their own Christmas’s. 

One (unoriginal) tradition I want to start is baking cookies on Christmas Eve for Santa. Now, I have never made cookies from scratch. Always been a premade dough kinda girl. Open package, roll into ball, pop into oven. This year I’m being adventurous. And doing this Betty Crocker style- from scratch, not from her box. I want to try out different recipes before deciding which one is good enough for Santa. And mainly just wanting to see which one I can actually do. 

I’m not a huge butter, flour, and sugar kind of person. I know they taste the best (DUH), but I like to make healthier options. I’ve been making a version of a paleo chocolate chip cookie for a while and each time I do something different, depending on what ingredients I have on hand. 

After many different attempts, I’ve landed on my favorite mix. I like this one the best cause it uses both almond and coconut flour. I typically just use almond flour which is still good, but these came out much fluffier and cookie like with the coconut flour. And the dark chocolate chunks come out like melted puddles that make these so addicting. 


Paleo Chocolate Chunk Cookies


 1 egg, slightly beaten
 1 teaspoon vanilla extract
 1/4 cup coconut oil, melted and cooled
 1/2 cup coconut sugar
 1 cup almond flour
 1/4 cup coconut flour
 1/2 teaspoon baking soda
 3 oz 80% dark chocolate, coarsely chopped
 Coarse sea salt, for sprinkling


1. Preheat oven to 350 degrees F.
2. In a large bowl, add in beaten egg, melted and cooled coconut oil, coconut sugar and vanilla extract. (Please make sure your coconut oil is cool!) Next add in almond flour, coconut flour and baking soda, mixing well to combine and form a dough. Fold in dark chocolate chunks. 
3. Cover baking sheet with parchment paper and scoop dough into balls and place on sheet. Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes 12 cookies.

 Thanks for visiting Momosas!


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