1 large egg
¼ cup light brown sugar
½ cup dark brown sugar
4 tablespoons coconut oil, cold
1-teaspoon vanilla extract
1½ cups Extra White gold gluten-free all purpose flour
1-teaspoon baking powder
⅛ teaspoon salt
½ cup semisweet chocolate chips
- Preheat the oven to 350°F and line a baking sheet with a parchment paper. In a large bowl, combine the egg, sugars, coconut oil and vanilla extract.
- Using a sifter, sift together the flour, baking powder and salt. Add the flour mixture to the egg mixture, mixing until combined. Fold in the chocolate chips and mix until dough forms.
- Using a tablespoon, arrange the batter in 2-inch mounds on the baking sheet, leaving about 1 inch between each mound. Bake for 10 to 15 minutes, until golden. Transfer to a wire rack to cool. May be stored in an airtight container for up to 3 days.