In the bowl of a food processor or stand mixer add the eggs, vanilla extract and the sugar and whiz until light and very well incorporated.

Add the oil, gluten free flour, bicarb soda and baking powder and pulse in quick bursts until just mixed through.

add the chocolate and raisins and pulse quickly to incorporate slightly.

Spoon into a bowl and refrigerate for 1hr. The mix will be slightly loose.

Once chilled, using a teaspoon, roll spoonfuls of the batter into balls and place onto a lined biscuit tray at 5 cm intervals.

Place on the middle rack of the preheated oven and bake for 10-12 minutes. 10 minutes for a more chewy biscuit, 12 minutes for more crisp. Or cook to your liking.

Cool on the biscuit trays for 10 minutes then transfer to a cooling rack to cool completely before storing in an airtight container for up to 2 weeks.