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Test Kitchen Approved

Paleo-Friendly Chocolate Chunk Cookies

Recipe By Danyel Tacker, Savory Spice Shop online shopper for 8 years

Recipe By Danyel Tacker, Savory Spice Shop online shopper for 8 years

Note from recipe author: “Rich, decadent, and satisfying...but also a bit light too. To me this tastes like a rich brownie in cookie form, but not so sweet. The nut butter does not dominate the cookie's flavor and the influence will vary by the nut butter used.”

Serving Suggestions

Great solo for a snack or with coffee. (Careful with dunking though as these will fall apart...a lesson learned the hard way). Or warm the cookies and crumble over almond milk/coconut milk ice cream or a bowl of fresh strawberry slices.

Recipe Notes

This recipe can be adapted a number of ways depending on your diet preferences, e.g. use butter for the fat, swap the real eggs for flax ones, use honey powder instead of maple sugar, substitute nuts for seeds, etc.


1 cups palm shortening (or coconut oil, or a blend of the two)

1 cups natural nut butter (e.g. almond, cashew, etc.)

3 large eggs

1.5 tsp. baking soda

1 Tbsp. blackstrap molasses (or honey)

6 oz. bittersweet chocolate, chopped

1 cups unsweetened coconut flakes (fine or coarse)

1 cups sunflower seeds

1 cups old fashioned rolled oats

1 to 1½ cups almond flour (or more or less depending on altitude and humidity)

Savory Spice ingredients in this recipe


Preheat oven to 350 degrees and line cookie sheets with parchment.

In a large mixing bowl, mix the palm shortening and nut butter on medium speed until fluffy. Reduce speed and add eggs, vanilla, salt, baking soda, sugar, and molasses. Blend thoroughly. With mixer on low speed, add chocolate, coconut, seeds, and oats. Mix until all additives are coated.

Add cocoa in ¼ cup portions to avoid the "cocoa cloud" while mixer is running. Add ½ cup of the almond flour and mix for about 30 seconds. Stop mixer and test the dough. The desired texture is "tacky"; it has a sticky surface but doesn't leave dough on your finger. Repeat, adding almond flour in ¼ to ½ cup portions until dough reaches this "tacky" consistency.

Spoon dough in tablespoon-full portions onto prepared baking sheets. Space them about 3 inches apart to allow for spread. Bake for 9 to 10 min., just until the "gloss" is gone from the surface of the cookie. Remove pan from oven and allow cookies to set for 2 to 3 min. before transferring to a wire rack to cool completely.

Store in refrigerator in an airtight container with parchment or wax paper between the layers. Enjoy within a week for best freshness. These cookies also freeze beautifully when sealed well.