Gluten-Free Chocolate Cookies

Preheat oven to 375°f.

 In a bowl, combine almond meal, tapioca flour, rice flour, cocoa powder, baking soda, baking powder, and salt. Mix well.

 

In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter together on medium-high speed.

 

Turn down speed to low and add the egg. Add half of the flour mixture, then add the milk. Add the rest of the flour mixture. Mix until well-combined.

 

Line a baking sheet with parchment paper or a silicone mat. Scoop out 11/2 ounces of dough and form into rounds. Space rounds 2 inches apart on the baking sheet. Bake in the preheated oven for 7 to 9 minutes.

 

Remove from the oven. Transfer to wire racks and let cool. Serve slightly warm.