Preheat your oven to 180c (350f)

Combine the flour, ground almonds, baking powder, baking soda, coca 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 combined. Finally add the chocolate chips and 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. Check on them after 10 minutes, they should be done in about 12 minutes. The will still be slightly soft in the centre when baked. They will firm while cooling.  

These low FODMAP cookies should last several days in an air tight container. Provided you can show some restraint!

200g rice flour
20g coca powder
2tsp baking powder
a pinch of salt
80g butter
200g caster sugar (granulated sugar for my US friends)
200ml lactose free milk
50ml sunflower oil
3 eggs
100g dark chocolate chips
50g chopped hazelnuts

To make my low FODMAP, gluten free chocolate chip and hazelnut muffins, start by preheating your oven to 175c (350f) and line your muffin tray with cases. 

Mix the flour, coca, baking powder, salt, butter and sugar on a low speed in an electric mixer until it has a sandy consistency.

In a separate mixing bowl whisk together the milk, oil and eggs.  

With the electric mixer running at low speed add the wet mix to the dry mixture 1/3rd at a time. Once all the wet mixture has been added to the dry mixture fold in the chocolate chips and chopped hazelnuts using a rubber spatula. 

Spoon the batter into your muffin tray and bake for 25 minutes.