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  • Writer's pictureSpira

Paleo and Primal Approved Almond Flour Chocolate Chunk Cookies

Spira Teacher Training / Self Enrichment. Class of 2017-2018

Spira’s teacher training is a nine months immersion into mindfulness, yoga, and philosophy. A side effect of the long journey is not only a deeper understanding of the subject but also lifelong friendships. Every class has stuck together and kept in touch through the years.

Last Thursday we had a book club get together for the class of 2017-2018 at one of the student’s house. We choose the book: Sapiens: A Brief History of Humankind by Yuval Noah Harari to read. If you are interested in reading along with us, you can find links to Spira’s favorite books here,

It was heartwarming to see my previous students and the community that was born out of our journey.

We decided to potluck the event Paleo style! You can imagine my surprise when towards the end of the meal someone placed a plate of cookies in front of us. A moment of silence was followed by a quiet sound of “oh cookies.”

Then Hilda quickly announced; “No worries, it is sugar-free and Paleo.”

We suspiciously bit into the cookies, halfway expecting some chewy bitter thing to fake a smile over. BUT it was delicious. It was so delicious that by the time we realized that we should take a picture for this blog, there were only three cookies left.

Hilda finished Spira teacher training in 2018, she wrote a beautiful blog on the experience. She is also a Karmi yogi, helping to keep Spira clean and beautiful.

Below you will find her fantastic recipe:

Hilda modified the original recipe is from and adopted it sugar-free with dark chocolate according to Primal Living rules.

Hilda made several batches, experimenting each time and settled on the monk fruit sweetener in place of the brown sugar and Theo’s soy free baking chocolate in place of chocolate chips.

Almond Flour Chocolate Chunk Cookies

The ingredients:

  1. 1/2 cup butter, softened

  2. 1/4 cup coconut oil

  3. 3/4 cup monk fruit sweetener

  4. 2 teaspoons vanilla

  5. 2 large eggs

  6. 1/2 teaspoon baking soda

  7. 1/2 teaspoon salt

  8. 3 cups blanched almond flour

  9. 1 1/4 cup Theo’s 70% or 85% dark baking chocolate (soy-free), chopped

  10. 2/3 cup toasted walnuts (soaked then baked at 350 degrees for 4 minutes)

The Procedure:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Cream together butter, coconut oil and monk fruit sweetener. Add the vanilla and eggs, mixing until incorporated.

Mix in the baking soda and salt. Mix in the almond flour. Fold in the chocolate and walnuts.

Form into tablespoon size rounds and place on the lined baking sheet. Bake for 11-13 minutes, or until golden brown.

Hilda’s cookies are bigger than a tablespoon size. An increase of the oven temp to 375 and bake time at 13-15 minutes works for larger cookies.


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