Chocolate chip cookies - low FODMAP, gluten free

160g rice flour
120g ground almonds (the serving size will be low FODMAP)
125g caster sugar (granulated sugar for my US friends)
105g light brown sugar
125g butter
1/2tsp baking powder
1/2tsp baking soda
1/2tsp salt
1tsp vanilla extract
1 egg
200g dark chocolate

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Preheat your oven to 180c (350f)

Combine the flour, ground almonds, baking powder, baking soda and salt 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 blended. Finally add the chocolate chips and stir 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. Check on them after 10 minutes, they should be done in about 12 minutes. The will be golden brown around the edges when baked.