Melt the margarine/vegan spread in the microwave in 10-second bursts (be careful as it can burn quickly!).

Add the brown sugar, caster sugar and vanilla extract to a large mixing bowl. Pour in the melted margarine.

In a separate bowl add the gluten free flour, baking powder, bicarbonate of soda and xanthan gum. Stir well so it's mixed together then add to the sugar/margarine in the mixing bowl.

Add the almond milk and beat with a wooden spoon until it forms a thick, slightly sticky dough. Add the chocolate chips/chunks and mix again until the chocolate is evenly distributed throughout the mix.

Line a baking tray with baking paper. Use an ice-cream scoop to scoop the cookie dough into small mounds on the tray, placed so they are not touching. Pop the tray in the freezer for at least 30 minutes to chill - DO NOT SKIP THIS STEP!

Once the dough has chilled, preheat the oven to 180C / Fan 160C / Gas Mark 4. Remove the cookie dough from the freezer and spread the balls out over several lined baking trays - they are fine to freeze close together but for baking you need AT LEAST 2-3 inches between each cookie. While they're cold and more solid, you can use your hands to gently shape them into more ball shapes, but be careful not to handle them too much or you'll need to chill them again.

Bake the cookies for 12 minutes until golden around the edges and then remove from the oven and allow to cool completely before moving from the tray - be careful as they will be very soft when they first come out of the oven but will firm up as they cool.