Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream softened butter and sugar together until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract until well incorporated.

Gradually incorporate the gluten-free flour blend, baking powder, and salt into the wet ingredients.

Scoop the cookie dough onto the prepared baking sheet, ensuring space between each scoop.

Bake for 10-12 minutes, looking for lightly golden edges and a set center.

Cool on the baking sheet for a few minutes before transferring to a wire rack.