Double Coconut Chocolate Chip Cookies {Gluten-Free}

• 2 cups rice flour
• 1/2 cup almond meal
• 1/4 teaspoon salt
• 1/2 cup coconut, plus extra for the outside of cookie dough
• 1/2 cup chocolate chips {gluten-free, I use Enjoy Life Semi-Sweet}
• 1/3 cup virgin coconut oil, melted
• 3/4 cup pure maple syrup
• 1 large egg, room temperature
• 1 teaspoon vanilla

1. Mix dry ingredients together in a bowl.
2. In a separate bowl whisk together melted coconut oil and pure maple syrup.
3. Add egg and vanilla to wet ingredients and whisk until mixed well.
4. Add dry ingredients to wet ingredients and incorporate with a spatula.
5. Allow mixed dough to rest for approximately 15 minutes.
6. Scoop dough onto lightly oiled sheet pans (I use a 2 tablespoon scooper).
7. Have ready a small bowl of the extra coconut for outside cookie dough. Roll dough in coconut until exterior is covered with a layer of coconut.
8. Place on prepared sheet and slightly press cookie until about 1/2 inch in height.
9. Bake at 350 degrees for 14 minutes or until the edges of cookie and coconut are slightly brown.
10. Allow baked cookies to rest on cookie sheet for after baking for approximately 10-15 minutes before removing to cool on a rack.

rice flour, almond meal, salt, coconut, chocolate chips, virgin coconut oil, maple syrup, egg, vanilla

Taken from food52.com/recipes/16998-double-coconut-chocolate-chip-cookies-gluten-free (may not work)