Who would have thought that gluten-free chocolate chunk cookies could be this good?!
Note: You don’t need skill but you do need extra time to make these cookies: Make sure you allow 30 minutes for whisking and allowing the dough to thicken. And remember when using melted coconut oil, all the other ingredients need to be at room temperature or the oil will harden into lumps during mixing.
Serving: Cold cookies offer up the crunch of hardened chocolate chunks, and warm cookies are gooey.
Keeping: Store the cookies in a covered tin or jar, layers separated by parchment, for up to two days. Freeze for up to one month.