Gluten Free Chocolate Chip Cookies

Swap in coconut oil for butter in a classic chocolate chip cookie and what do you get? A tender cookie with a lovely light color and melt in your mouth chocolaty chips.

Yields: 16 servings (1 cookie each) Prep Time: 15 min. Cooking Time: 12 min.
Container Counts: 1 yellow, ½ tsp

80 Day Obsession Refeed Day Approved

Ingredients:

• ¼ cup extra-virgin coconut oil, solid
• ½ cup coconut sugar
• 1 large egg yolk
• 1 tsp. pure vanilla extract
• 1 cup gluten-free all-purpose flour
• ¼ tsp. baking soda
• ¼ tsp. baking powder
• ½ tsp. sea salt (or Himalayan salt)
• ¼ cup dark chocolate chips, 70% cacao (or more)

Directions:

1. Preheat oven to 325º F.
2. Line two baking sheets with parchment paper. Set aside.
3. Combine oil and sugar in a large mixing bowl, using a hand mixer; beat until well mixed.
4. Add egg yolk and extract; mix well. Set aside.
5. Combine flour, baking soda, baking powder, and salt in a medium bowl; mix well.
6. Add oil mixture to flour mixture; mix well.
7. Fold in chocolate chips.
8. Roll into Tbsp.-sized balls and place on prepared baking sheets.
9. Bake for 10 to 12 minutes, or until golden brown.
   RECIPE NOTE:
   • Cookies can be stored in an airtight container for up to 3 days or in the freezer for 3 months