This is adapted from I Quit Sugar. She uses buckwheat flour but I just used a gluten-free mix and added cocoa as well for double the fun!

1 1/2 c flour (I used a gluten-free mix)
1 tsp baking powder
2 Tbs cocoa
1/2 tsp salt
125g softened butter
1/2 c rice malt syrup
1 egg
1 tsp vanilla essence or powder
100g dark chocolate, coarsely chopped (I used 72% Whitaker's Dark Ghana)

Preheat oven to 160C. Line 2 baking trays with baking paper.

In a large bowl sift the flour, baking powder, cocoa and salt. In a smaller bowl whisk the butter and rice malt syrup till creamy, then add egg and vanilla and mix in. Fold butter mixture into dry ingredients with chocolate.

Spoon tablespoonfuls onto the baking trays and smooth down a little, leaving enough space for spreading.

Bake for 12-15 min until cooked. Cool on a wire rack.