160g rice flour
100g ground almonds (the serving size will be low FODMAP)
1/2tsp ground cloves
1/4tsp ground white pepper
1/4tsp ground ginger
1/2tsp baking powder
1/2tsp baking soda
100g caster sugar (granulated sugar to my US friends)
100g light brown sugar
1tsp vanilla extract
200g dark chocolate chips
Combine the flour, ground almonds, baking powder, baking soda, salt, cinnamon, ground cloves, nutmeg, ground white pepper and ground ginger in a mixing bowl then set aside.
Cream the butter and both sugars in a electric mixer. Once the mixture is smooth add the egg and vanilla then mix until blended. Scrape down the sides of the bowl as necessary.
Add the flour mixture to the butter mixture and mix until just combined. Finally add the chocolate chips, stir with a rubber spatula until they are mixed through. Personally I buy a block of dark chocolate and cut it into chips myself. This way I know the quality of the chocolate.
Shape the dough into one inch balls and place onto your baking tray. The exact cooking time will vary depending on the size of dough balls you made. They should be done in about 12 minutes. The will still be slightly soft in the centre when baked but will firm while cooling.