There are few things that I can say I enjoy baking more than these cookies. Use egg replacer or chia eggs for a totally vegan version, or use butter instead of coconut oil if that’s your jam. Go bananas and add nuts if you like, I’m just in love with these cookies. My personal favorite is mixing dark chocolate morsels with espresso chocolate chips for a serious flavor boost.
The goods:
3/4 cup brown sugar
1/3 cup granulated sugar
3/4 cup coconut oil
1 tsp vanilla extract
1 egg
1 2/3 cups GF flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup dark chocolate chips

The steps:
Beat together the sugars and oil until creamy
Add the vanilla and egg and keep on mixing
Add your dry ingredients and mix well. Really well. Don’t give up yet.
When everything is evenly incorporated add your chips (don’t be impatient, this can take a few minutes and you’ve got the time)
Scoop on a parchment lined baking sheet in large rounded tablespoons or your fave cookie scoop
Bake at 375 for 8-12 minutes until crisp golden edges have you too antsy to keep waiting
WAIT UNTIL THEY COOL! I don’t know why, but this recipe is just better at room temp.