Preheat oven to 375°F (190°C).

Sift together gluten-free flour, baking soda, and salt in a bowl.

In a separate bowl, combine chocolate chips and chopped walnuts (if using).

In a standing mixer, cream together coconut oil and sugars until well combined.

Scrape down the sides of the bowl and add eggs and vanilla extract.

Gradually add the sifted flour mixture, scraping down the sides as needed.

Once combined, add the chocolate chips and walnuts.

Mix until just combined, being careful not to overmix.

Line a sheet pan with parchment paper.

Shape the dough into spherical cookies and place them on the prepared sheet pan, leaving some space between each cookie.

Bake one tray at a time for 8-9 minutes, or until the edges are golden brown and the center is still gooey.

Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Store in an airtight container or freeze for later use.