Olive Oil Chocolate Chunk Cookies

1: Combine coconut sugar, olive oil, eggs, and vanilla in a large mixing bowl and whisk until thoroughly combined.

2: Add in rice flour, almond flour, tapioca starch, baking soda, and salt and mix until flour is fully incorporated.

3: Fold in the chocolate chunks.

4: Refrigerate the dough for at least one hour, ideally overnight.

5: Preheat your oven to 375°F.

6: Scoop 1 ½ inch dough balls using an ice cream scooper and place them on a parchment lined baking sheet.

7: Pull a few chocolate chunks from each ball and stick them on top.

8: Sprinkle with flaky sea salt.

9: Bake until edges are golden and crispy, and the center is still soft, about 11-13 minutes.