Directions:

Line a baking sheet with parchment paper.

Add the buttery spread to the bowl of a stand mixer. Add the sugar, brown sugar, maple syrup, and vanilla extract. Using the stand mixer (a hand mixer will work too), beat until light and fluffy, about 3 minutes.

Add the gluten free all-purpose flour, xanthan gum, baking soda, baking powder, and salt in a medium bowl. Whisk to combine.

Add the flour mixture to the sugar mixture. Beat until a dough forms. It will be thick, light, and fluffy. Stir in the Mega Chunks.

Refrigerate the mixture for 1 hour.

Preheat the oven to 350 degrees F.

Using your hands, roll about 2 tablespoons of dough between your palms, then press slightly on the prepared baking sheet.

Bake for 13 to 15 minutes, until lightly golden on the edges.

Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack to cool completely (or serve warm). They will become more firm as they cool.

Store leftovers in an airtight container at room temperature for up to 2 days, and any other leftovers to the freezer.