Preheat the oven to 350°F (175°C).

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

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Fold in the chocolate chips or candy corn.

Scoop out the cookie dough using a tablespoon and place it onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until the edges are lightly golden and the centers remain soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Decorate with sprinkles or icing as desired.