GLUTEN FREE CHOCOLATE COOKIES
Mix the dry ingredients together.
In another bowl, beat the ghee together with the sugar, add the egg. Add to the dry ingredients (and cocoa if you choose to use it).
Cut the chocolate into small pieces and add to the rest of the preparation.
Leave in the fridge for 2 hours. After 2 hours remove from the fridge, using a teaspoon prepare small piles of the mixture that you place on a baking sheet.
Bake for 12 minutes in a preheated oven at 180˚C
recipe inspired by the book Paléobiotique from Marion Kaplan and the blog http://blog.vanessapouzet.com/cookies-moelleux-chocolat-tonka/