Step 1

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Step 2

In a large bowl, stir together the coconut sugar, melted coconut oil, warm water and vanilla extract.

Step 3

Add the gluten-free flour blend, cocoa powder, baking soda, and salt to the bowl; stir until blended. Stir in the chocolate chips.

Step 4

Use a small cookie scoop or tablespoon measure to scoop level tablespoons of dough; roll into balls and place 2 inches (5 cm) apart on the prepared baking sheet. Flatten ball slightly with fingertips.

Step 5

Bake for 9-11 minutes until the edges of the cookies appear firm (the centers will still look slightly under-baked). Let cool on sheet for 5 minutes before carefully transferring to a cooling rack to cool completely.