Preheat oven to 375℉ and line a baking sheet with parchment paper.
In a bowl, melt together the butter and espresso powder until smooth. Mix in the sugar until well combined.
Mix in the egg until smooth. Mix in the gluten-free flour, arrowroot flour, baking soda, and baking powder until you have a smooth cookie dough.
Begin scooping the cookie dough into cookies and place about 2 inches apart on the prepared baking sheet. Bake for about 9-10 minutes. Let cool.
Melt the white chocolate chips and use a butter knife to spread it into ghost shapes on the cookies. I put three ghosts on some cookies and two on others. Melt the regular chocolate chips and make 3 little dots on the ghosts to make the eyes and mouth. Enjoy!
