2 cups GF flour of choice - I use chickpea flour or bobs red mill gluten free flour blend
1tsp GF baking powder
1tsp GF baking soda
1/2 tsp fine sea salt
1 cup chopped choc - I usually use any “healthier” blocks of chocolate that we’ve bought and not liked, or you can just use dark choc chips
1/4 cup shredded coconut
2/3 cup coconut sugar
1/2 cup coconut oil
1/4 cup water
1/4 cup honey
Sea salt flakes for sprinkling
Combine flour, baking powder, baking soda and sea salt in a bowl.
Stir in choc chips and shredded coconut.
Melt coconut oil in a small pan over a low heat. Once melted, remove from heat and whisk in coconut sugar, water and honey.
Pour sugar mixture into flour mixture and stir until just combined.
Place even portions of cookie dough on a lined baking tray and place in freezer for around 30 mins.
Bake at 180 for around 15 mins, until the edges are starting to brown.
Remove from oven and let cool on tray for 5 mins before transferring to a wire rack.
Eat immediately while the chocolate is melty and delicious.