2 1/4 cups gluten-free all-purpose flour blend with xanthan gum
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 tablespoon flaky sea salt for topping
Instructions
Place the unsalted butter in a medium saucepan over medium heat. Melt the butter and continue to cook it, whisking constantly, until it begins to foam and develop small brown specks at the bottom. Once it smells nutty and turns a golden amber color, remove it from the heat immediately and pour it into a heat-proof bowl to cool for about ten minutes.
Add the granulated sugar and brown sugar to the cooled brown butter. Use a hand mixer or a stand mixer to beat the mixture until it is smooth and well combined. Pour in the pure maple syrup, the egg, and the alcohol-free vanilla extract, then continue to beat on medium speed until the mixture is light and fluffy.
In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as you want the dough to remain tender.
Cover the dough and place it in the refrigerator for at least thirty minutes. This step is crucial for preventing the cookies from spreading too much in the oven. Once chilled, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Use a cookie scoop to form balls of dough and place them two inches apart on the sheet.
Bake for 9 to 11 minutes or until the edges are lightly golden but the centers still look slightly soft. Remove the baking sheet from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt. Let them cool on the pan for five minutes before transferring them to a wire rack to cool completely.
