1 1/2 cups of all-purpose gluten free flour
1 cup of light brown sugar
1 large egg
2 tablespoons maple syrup or golden syrup
1/4 cup softened butter/vegan spread/sunflower oil (whichever you prefer)
1/2 cup chocolate chips (I used Green and Blacks dark chocolate chopped up which is dairy free)
1/2 tsp baking powder
1/4 tsp salt
1tsp vanilla extract
Heat oven to 180C/375F. Lightly grease two or three large baking sheets with oil spray.
Blend butter, sugar, vanilla extract and egg together with electric whisk in a large bowl. Add salt, baking powder and flour. Blend on low speed until just combined. Stir in chocolate chips.
Put heaped tsps of mixture on baking sheets about 2 inches apart. Bake in oven for about 12mins or until cookies are light golden (tip: give the baking tray a bang half-way through cooking to stop the cookies rising up too much and going cakey). Allow to cool for a moment and then transfer to wire rack (this keeps the bottoms crisp). Try not to gobble whole batch at once!