Gluten Free Chocolate Chip Cookies

This was one the first recipes I adapted from my Nan's old cookbook in 2005 as it was the thing Abigail missed most at the time, but unlike the shortbread this recipe wasn't included in the cookbook itself, it was a recipe my Nan came up with herself in the 1960's, jotted down on a scrap of paper and tucked into the biscuit section! These aren't your average cookie, not overly crunchy like a typical British cookie but not overly soft like American cookies, they sit somewhere in between!

Preparation time -  under 15 minutes
Cooking time - ~20 minutes (slightly less for a fan oven)
Makes / Serves - This depends on the size you want them, we usually do 8-12.
Child friendly - 5/5
Difficulty rating - 1/5

Ingredients:

150 g gluten-free plain flour alternative
150 g caster sugar
125 g softened butter
100 g chocolate chips (or chunks)
1 egg
1 teaspoon baking powder
2 tablespoons water

Method:

1. Pre-heat the oven to 180 C / 350 F / Gas Mark 4 and prepare a baking tray by either greasing it or lining with baking paper (which seems to work better in this case).
2. Add the flour, baking powder and caster sugar to your mixing bowl and mix well.
3. Add the butter, egg and water to your mixing bowl and mix until smooth.
4. Add the chocolate chips (or chunks) to the mixing bowl and mix well.
5. Using a tablespoon put blobs of the mixture onto the baking tray at least a few centimetres apart (to allow for spreading).
6. Bake in the oven for around 20 minutes or until golden brown.
7. Allow to partly cool on the tray before transferring to a cooling rack.

Tips:

1. If you're in a hurry these can be made with an electric hand whisk in just a couple of minutes, just add everything except the chocolate chips at the same time, mix well, and then mix in the chocolate chips by hand.
2. You could replace the chocolate chips with any number of other things, such as fudge pieces, sultanas, dried apple (plus a teaspoon of cinnamon), be creative!
3. For a slightly different taste you can use golden caster sugar, which works best when you've replaced the chocolate chips with something fruity (like the suggestions above). 
4. For an extra chocolatey twist replace 30 g of the flour with cocoa!