Coconut Chocolate Chip Cookies

Ingredients

• 1/2 cup coconut oil
• 1 cup XYLA
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups Pamela’s Gluten Free Flour
• 1 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup mini chocolate chips

Takes 8-10 min

Instructions

1. Preheat oven to 350 degrees
2. line baking sheets with parchment paper
3. In standing mixer beat the butter and XYLA together for about 5 minutes. Add the two eggs, one at a time and then the vanilla and mix until well incorporated.
4. While wet ingredients are combining, in a separate bowl whisk the flour, baking powder, xanthan gum and coconut together.
5. Slowly add the dry mix to the wet and continue to combine in the mixer.
6. After all is combined well add the chocolate chips and mix.
7. Using a spring release drop the dough on the parchment paper about 2 inches apart.
8. Bake for 8 to 10 minutes.
9. Let cookies cool on baking sheet for 5 to 10 minutes then transfer to wire rack to cool completely.