Preheat the oven to 350°F (175°C).

In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract to the butter mixture and mix until well combined. Gradually add the dry ingredients and stir gently until just combined.

Fold in the chocolate chips and sprinkles until evenly distributed.

Scoop the dough onto a prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.