Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Cream butter and sugar together in a stand mixer on medium high speed until very fluffy (note: you can also use a large mixing bowl and an electric mixer or hand mixer).

Scrape the sides of the bowl and beat in the egg and vanilla extract until well-combined (wet ingredients).

In a separate large bowl, stir together the gluten-free flour, baking powder, cinnamon and sea salt until combined (dry ingredients). 

Beat the flour mixture into the wet mixture on medium speed until a thick dough forms and everything is well-combined.

Add the oats, pecans, shredded coconut and chocolate chips and mix until everything is well-distributed throughout the dough. 

Note: if the cookie dough seems overly greasy, refrigerate it for 20 to 40 minutes prior to baking it. My dough turns out ready to bake and isn’t soft or greasy, but varying brands of gluten-free flour may yield different results.

Drop lumps of cookie dough onto the prepared baking sheet (note: the cookie dough will not spread very much and will maintain its form so be sure to make shapes you like for the final cookies). I use a ⅓ cup measuring cup to scoop big cookie dough balls for large cookies, but you can also use a large cookie scoop if you have one.

Bake the cookies for 14 to 18 minutes, or until the edges are golden brown. The baking time depends on the size of the cookies so for smaller cookies, bake 11 to 13 minutes, but stick with 14 to 18 for larger cookies.

Allow the cookies to cool for 10 minutes before serving. If you'd like to transfer them to a wire rack after 10 minutes to finish the cooling process, feel free to do so.