Gluten-free Chocolate Chip Cookies
- 1/2 cup unsweetened coconut flakes
- 1 and 3/4 cups gluten-free all-purpose flour
- 1/2 cup almond flour or almond meal
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon xanthan gum or flax seeds
- 3/4 cup olive oil
- 1 packed cup light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups semisweet chocolate chips or carob chips
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Preheat oven to 190°C.
Spread coconut on a rimmed baking sheet and toast in oven for 3 minutes or until edges are golden, tossing once or twice in the middle. Let cool.
In a medium bowl, mix together multi-purpose flour, almond flour, baking soda, salt, and xanthan gum.
Using an electric mixer on medium-high speed, beat olive oil, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 5 minutes.
Add egg, egg yolk, and vanilla, and beat until well combined, scraping down sides of the bowl as needed.
Reduce speed to low and mix in dry ingredients until just blended.
Add toasted coconut and chocolate chips, and mix with a wooden spoon. Wrap dough in plastic and chill at least 30 minutes.
Spoon heaping tablespoonfuls of dough onto parchment-lined baking sheet, spacing them 2 inches apart.
Bake, rotating baking sheets halfway though, until cookies are golden brown, 12-15 minutes. Let cool slightly on baking sheet before transferring to wire racks, then let them cool completely.
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