Preheat oven to 350 degrees.
Line 2 cookie sheet with parchment paper.
In a stand mixer add the softened butter(vegan butter or Becel soft sticks) plus the sugars and mix well.
Add the eggs and mix again, scraping sides of bowl to make sure all is incorporated.
In a small bowl whisk the gluten free flour, baking soda and the cocoa.
Add the vanilla and then the dry ingredients to the mixer and mix until well combined.
I like to increase speed for a minute to add a bit of air into the batter too.
Add the nuts and mix.
Use an ice cream scoop to coop out batter onto the parchment lined cookie sheets.
Bake for 10-12 minutes.
Remove and cool.