Preheat your oven to 180 ° C.

In a mixing bowl, whisk together the margarine, sugar and compote. All ingredients must be well incorporated.

Add the rice flour and the gluten-free yeast and, using a large spoon / spatula, mix it with margarine mix and make a smooth paste.

Add the chocolate chips to the dough and mix with a spatula or large spoon to incorporate the chocolate chips.

Place a sheet of parchment paper on a baking sheet and form small balls about 3 cm in diameter that you gently put on the paper. If your dough is too sticky, add a little rice flour.

Using the back of a spoon, press very lightly on the balls to flatten them. Your cookies must be about 1.5 cm thick.

Bake for 14 minutes at 180 ° C.The cookies brown very slightly.

Take out the cookies from the oven. Be careful, they are very friable; let them rest a few minutes so that they harden.