These gluten-free double chocolate chip cookies tasted as good as my non gluten-free version. They were so addictive that I could easily eat at least 10 in one go. This has got to be my favourite gluten-free cookie recipe. Remember to leave the dough to rest in the fridge for at least a day before baking it. This helps to enhance the flavour and it creates a crispier texture. Ingredients 120g unsalted butter (softened to room temperature) 120g dark brown sugar 1 large egg 1 tsp vanilla extract 75g gluten-free flour 50g almond meal 50g unsweetened natural cocoa powder 1/2 tsp baking soda 1/4 tsp salt 30g white chocolate chunks 30g milk chocolate chunks 30g dark chocolate chunks Directions Preparation time: 15 min Baking time: 10-15 min Cream the butter and sugar until light and fluffy Add in the egg and vanilla essence and continue to cream Sieve in the gluten-free flour, almond meal, cocoa powder, salt and baking soda into the mixture Mix the dough well then cling wrap it and leave it in the fridge …