150g/5¼oz plain gluten free flour
60g/2oz cocoa, sifted
1 tsp bicarbonate of soda
½ tsp salt
125g/4oz unsalted lactose/dairy free butter, softened
75g/2½oz light brown sugar
50g/2oz caster sugar
1 tsp vanilla extract
1 free-range egg, cold from the fridge
350g/12¼oz lactose/dairy free chocolate chips
Preheat the oven to 170C/325F/Gas 3.
Place the gluten free flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
In another bowl, cream the lactose/dairy free butter and two sugars together until light and fluffy.
Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients.
Finally stir in the lactose/dairy free chocolate chips.
Scoop out 12 equal portions of the mixture - an ice cream scoop and a palette knife are the best tools for the job - and place onto a lined baking sheet about 6cm/2½in apart.
Do not flatten them.
Transfer to the oven and bake for 18 minutes, then test with a skewer - it should come out semi-clean and not wet with batter.
If you pierce a chocolate chip, try again.
Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
Recipe adapted from: Good Food