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 garnish
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 brown bits form at the bottom. Once it smells nutty and looks golden brown, immediately remove it from the heat and pour it into a heatproof bowl to cool slightly.
In a large mixing bowl, combine the cooled brown butter with the light brown sugar and granulated sugar. Whisk the mixture vigorously until it is smooth and the sugar begins to dissolve into the butter. This creates the chewy base that makes these cookies so special for the holidays.
Add the egg, pure maple syrup, and alcohol-free vanilla extract to the butter mixture. Stir until the ingredients are fully incorporated and the batter looks glossy. Ensure the egg is at room temperature so it does not cause the butter to seize or clump.
In a separate bowl, whisk together the gluten free flour blend, baking soda, and fine sea salt. Gradually add the dry ingredients into the wet batter, stirring with a spatula until no streaks of flour remain. The dough should be soft but thick enough to scoop.
Cover the bowl and place it in the refrigerator for at least thirty minutes. Chilling the dough is essential for preventing the cookies from spreading too thin in the oven, ensuring they stay thick and chewy with those iconic crisp edges.
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the sheet, spacing them two inches apart. Bake for nine to eleven minutes until the edges are golden. Immediately after removing them from the oven, sprinkle a pinch of flaky sea salt over the warm tops.
