Prep time10 minutes
Cook Time9 to 11 minutes
1 cup gluten free 1:1 flour
1 cup gluten free rolled oats
½ teaspoon baking soda
½ teaspoon fine sea salt/p>
½ cup refined coconut oil, softened
¾ cup packed dark brown sugar
½ cup natural creamy peanut butter
1 teaspoon pure vanilla extract
2 tablespoons maple syrup
1 egg + 1 egg yolk
4 teaspoons espresso powder
Preheat oven to 350℉ (160℃). Line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the gluten free flour, gluten free oats, baking soda, and salt.
In another medium-sized bowl, add the softened coconut oil and brown sugar. Using an electric hand mixer, mix on medium-high speed until light and fluffy, about 1 to 2 minutes. Add peanut butter, vanilla extract, and maple syrup and mix until combined. Then add the egg, egg yolk, and espresso powder and mix until smooth and creamy.
Add the dry ingredients to wet ingredients and stir with a wooden spoon to combine. Fold in chocolate chunks.
Using a #24 cookie scoop, scoop cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball with the palm of your hand while still keeping the cookies nice and round. They should be about 1⁄2 inch thick.
Bake for 9 to 11 minutes or until the edges are barely golden brown. Sprinkle the tops of each cookie with flaky sea salt. Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!