Ingredients
2¾cupsgluten free flour,blend with xanthan gum
¼cupunsweetened coconut,shredded
1½tspkosher salt
1½tspbaking powder
1tspbaking soda
¼tspground cinnamon
½cupunsalted butter,(1 stick), at room temperature
½cupcoconut oil,at room temperature
¾cupgranulated sugar
¾cupdark brown sugar,packed
2large eggs
2tspvanilla extract
2tbspwater
1⅓cupsgluten free semi sweet chocolate chips,(about 9 oz), best quality
flaky sea salt,for sprinkling tops
Preparation
Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, coconut, kosher salt, baking powder, baking soda, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, coconut oil, granulated sugar, and brown sugar. Beat on medium speed for 4 minutes.
Scrape down the sides of the bowl and add the eggs and vanilla; beat on medium speed for 2 minutes more. Scrape down the sides of the bowl again.
Add the flour mixture and the water; mix at low speed until the flour is almost completely incorporated. Add the chocolate chips and mix until just combined. Use a spatula to give one final mix, making sure to scrape the bottom of the bowl.
Use a 3-tablespoon cookie scoop to portion the dough into compact golf-ball-sized mounds, spacing them on the prepared baking sheets about 2-inches apart.
Top each dough ball with a few flakes of sea salt. Place the baking sheets in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees F and set 2 oven racks in the middle positions.
Transfer the baking sheets to the oven and bake for 14 to 17 minutes, until the cookies are puffed and the edges are slightly golden.
Let the cookies cool on the baking sheets for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely. Serve and enjoy.
