When you get a cookie that is dairy free, flour free and low in sugar, you run with it! My Paleo Chocolate Chunk Cookies are definitely run away worthy and a must try.


The temperatures are rising and it’s making me smile. We literally had an entire week of lovely spring weather and 12 degree temperatures. Like seriously guys, how lucky are we to have this lovely weather in February!? It’s amazing!


I firmly believe that when you’re having a great week, you deserve to reward yourself with a soft batch of healthy cookies. Or maybe I was looking for a reason to make these. Either way, these paleo chocolate chunk cookies can be enjoyed anytime because they are so yummy and also good for you! They contain almond meal, eggs, coconut oil and pure maple syrup. So what are you waiting for? Go right ahead and treat yourself!

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Talking about how nice the weather has been in Toronto, I went north this weekend to have some fun in the snow. I know, like why would I opt for more snow when the weather is getting warmer? Well, it turns out I went tubing! Funny enough, it was my very first winter activity and I had a blast. It was super fun and active and another thing I struck off my bucket list.

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Playing in the snow was definitely worth the two-hour drive and I can’t wait to do it again. I’ll probably wait until next winter because for now I’d prefer to enjoy this lovely spring weather we’re having. Have an amazing week!


Prep time
Cook time
Total time
These paleo soft cookies are the perfect treat for all occasions!
Recipe type: Paleo
Cuisine: N/A
Serves: 12
  • 2¼ cups almond meal
  • 2 tablespoons arrowroot starch
  • ¾ teaspoon baking soda
  • Pinch of sea salt
  • 2 cage free eggs
  • 2 teaspoons pure vanilla extract
  • ⅓ cup organic pure maple syrup
  • ¼ cup pure coconut oil (melted)
  • ½ cup dairy free chocolate chunks
  1. Pre-heat your oven to 350° F and line a baking sheet with parchment paper.
  2. Place almond meal, arrowroot starch, baking soda and sea salt in a medium bowl and whisk well to combine.
  3. Add in the remaining ingredients, (except the coconut oil and chocolate chunks) to the bowl and blend well with a hand mixer or a wooden spoon. Slowly pour in melted coconut oil while mixing and blend well. Slowly pouring in the coconut oil prevents it from solidifying in your cookie batter.
  4. Stir in chocolate chunks. Drop rounded tablespoons of dough onto a parchment lined baking sheet. Bake for 10-12 minutes, or until the edges are browned and center is set. Mine usually bake for 12 minutes.
  5. Let cookies cool on a wired rack for 10 minutes before serving!
Nutrition Information
Serving size: 1 Cookie; Calories: 129; Fat: 8g; Carbohydrates: 4g; Sugar: 1g; Sodium: 8.4mg; Protein: 5g; Cholesterol: 0g;

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