Gluten free Flour (Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), dairy free margarine (Non-hydrogenated canola oil, water, modified palm and palm kernel oils, salt, dextrose, monoglycerides, soya lecithin, potassium sorbate, natural and artificial flavour, vitamin A palmitate, vitamin D3), sugar, potato starch, tapioca flour, baking soda, psyllium husk, maple syrup, dairy free chocolate chips (Evaporated cane juice, chocolate liquor (non-alcoholic), and non-dairy cocoa butter)

Portion in 1-2oz balls and spread on a cookie sheet giving lots of room between cookies because these spread quite a bit.
Place cookie sheet with your balls in the fridge to make the dough cold again if it has got too warm at room temp.

Bake 350F 
For gooey cookies - 15 mins
For crispier cookies - 20 mins

Let cookies cool completely before taking off the tray. (this step is important especially if you are going for a gooey centre)