Chocolate chips, nuts, and coconut combine beautifully in this gluten-free cookie.
Whisk dry ingredients together in a mixing bowl. Add softened coconut oil and continue to beat until the oil is well combined.
Add chocolate chunks and walnuts, and mix well. Add coconut milk and vanilla; stir until dough forms into a ball.
Refrigerate the cookie dough for 20 minutes. Meanwhile, line baking tray with parchment paper and preheat oven to 350° F.
Roll dough into balls by hand and place on parchment paper, spaced at least an inch apart.
Gently press each cookie down slightly. Bake for 15-20 minutes until golden on the bottom. Remove from pan and let cool.
Note: Preferred chocolate chips and nuts can be used
Serving Size: 48 cookies