1½ cups gluten-free flour (we like this one)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup coconut oil, room temperature
¼ cup dark brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a medium bowl, using an electric mixer, cream together coconut oil and sugars until light and fluffy. Add egg and vanilla and beat until well combined.
Gradually add dry ingredients to wet ingredients, stirring until well blended. Stir in chocolate chips.
Preheat oven to 350°F. Line cookie sheets with parchment paper.
Scoop rounded tablespoonfuls of dough onto prepared cookie sheets, 2 inches apart.
Bake for 7 to 8 minutes, or until edges are slightly brown. Transfer to a wire rack to cool completely.