Instructions
• In a bowl, whisk together gluten-free flour, almond flour, baking soda, and salt.
• In a pan, melt the butter over medium heat until it turns golden and fragrant (brown butter), then let it cool slightly.
• In another bowl, mix brown sugar and granulated sugar with the melted butter.
• Add egg and vanilla extract, then mix until smooth.
• Add the dry ingredients to the wet mixture and stir until combined.
• Fold in the chocolate chips.
• Let the dough rest for 30 minutes to improve texture.
• Preheat oven to 180°C (350°F).
• Scoop dough onto a lined baking tray, spacing evenly.
• Bake for 9–11 minutes until edges are golden and centers are soft.
• Let cookies cool on the tray before serving.
• Optional: sprinkle with flaky sea salt for extra flavor.
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