Preheat your oven to 350 degrees Fahrenheit and line 2-3 cookie sheets with parchment paper.
Combine gluten-free flour, salt, and baking soda and set aside.
Melt coconut oil in a large bowl.
Add in sugars and vanilla, then begin blending on medium speed.
Add in your eggs, one at a time, and continue to blend.
Slowly add in your flour mixture, making sure it's fully incorporated into your wet ingredients before you turn off your mixer.
Once combined, stir in your chocolate chips.
Roll your cookies and space evenly on your cookie sheets, and remember that they will spread! This recipe makes approximately 35 medium-sized cookies.
Bake for 8-10 minutes or until they begin to look a little golden.
Allow them to cool, and enjoy!