To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
Add the egg and continue to whisk. Add your vanilla extract and whisk again.
Add the gluten free flour, baking powder, xanthan gum and salt. Mix well to form a dough.
Add the dairy free chocolate chunks (saving a handful to press into the top of the cookies). Place into the fridge for atleast an hour to chill.
Whilst the dough chills preheat your oven to 180°C and line 2 to 3 large baking trays with baking paper.
Take your dough out of the fridge and roll into small balls around 25g per ball.
Spread the cookie balls out on the baking trays and press the remaining chocolate chunks into the top of each cookie.
Bake for 8 minutes or until golden brown and remove from the oven. They will continue to cook and firm up once they are out the oven and cool.
Serve dipped in melted dairy free chocolate.