Preheat oven to 375°.
In a large bowl beat the softened butter, granulated sugar, and brown sugar until creamy.
Add the egg (or egg replacer), molasses, and pure vanilla extract to the butter mixture and mix until fully combined.
In a medium-sized bowl combine the gluten-free flour, baking soda, baking powder, salt and give it a quick stir to combine the ingredients.
Add the gluten-free flour mixture to the butter mixture and mix until fully combined.
Either stir in the until chips or use your mixer on low to mix the chocolate chips into the cookie batter.
Drop by rounded tablespoon or use a greased cookie scoop. (I used a 1 1/2 tablespoon cookie scoop). Place the cookies 2 inches apart on a parchment lined cookie sheet.
Bake for 8-10 minutes until they start to turn golden brown (centers of the cookies will be soft). Please watch your oven because all ovens are different.
I like to add more chocolate chips to the top of my warm cookies. Cool and store in an air-tight container. Enjoy!