gluten-free almond coconut cookies

I developed this recipe at the request of my dad, whose favorite cookie at a local bakery is called "Almond Joe's" (pun intended), made with almonds, coconut, and chocolate. I accepted the challenge with pleasure and after half a dozen failures (too dry or too soft, though they were always all too edible), I found a cookie my dad says is so good that he could hardly enjoy the original anymore.

Makes 2 dozen

3/4 cup maple syrup
2 tablespoon arrowroot powder
2 tablespoon ground flaxseed
1 1/2 teaspoon cinnamon
1 tablespoon vanilla
1/2 cup coconut oil

1/2 cup brown rice flour
1/2 cup almond flour
1/2 cup oats, finely ground in a spice mill/coffee grinder (or 1/3 cup garbanzo bean flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon xanthan gum

1 cup unsweetened shredded coconut
1 cup sliced almonds
4 oz dark chocolate, chopped into roughly 1/3" chunks, or 2/3 cup dark chocolate chips

Vigorously stir together the maple syrup, arrowroot, flaxseed, cinnamon, and vanilla. Add the coconut oil and stir well. Chill until the coconut oil hardens.

Meanwhile, whisk together the dry ingredients. Stir in the maple mixture, then fold in the coconut, almonds, and chopped chocolate. Shape the dough into a round with your hands, wrap with parchment paper, and seal in an airtight container. Chill for at least 1 hour, but I think the flavor improves if you let it sit overnight.

Preheat the oven to 375F. Shape the dough into roughly 1.5" balls, place on a baking sheet (I reuse the parchment paper from wrapping the dough), and flatten slightly. Bake 10-12 minutes, until the edges are well browned.