Gluten & Dairy Free Chocolate Chip Cookies

1 cup coconut oil or vegan butter or a combination (a nut butter may be combined as well)
1 cup brown sugar
½ cup granulated sugar
2 t vanilla extract
1 t salt
2 eggs

2 ⅓ cups GF flour with xanthan gum
1 t baking powder
1 t baking soda

2 cups DF chocolate chips
1 ½ cups nuts, optional

Beat coconut oil (etc.), sugars, vanilla, and salt until fluffy.

Beat in eggs, combining well.

Mix the flour, baking powder, and baking soda in a separate bowl, breaking up any balls of baking powder or soda.

Beat the dry ingredients into the wet, and then add the chocolate chips, nuts, etc.

Ball into 1-tablespoon balls, and refrigerate or freeze. The fats should be solid in order to prevent the cookie from overspreading during baking. GF dough and baked goods last much better in the freezer, but thaw the dough before baking.

Preheat the oven to 350⁰F. Line a baking sheet with parchment paper (avoid the silicon sheets if they are used for regular baking). Bake the cookies until they just begin to brown, around 7-8 minutes. Remove, and allow to rest for 5 minutes.