Gluten Free Chocolate Chip Cookies

Ingredients

• ▢1 stick butter 1/2 cup
  
• ▢1 tablespoon milk or almond milk
  
• ▢3/4 cup brown sugar
  
• ▢1/4 cup white sugar
  
• ▢1 egg
  
• ▢2 teaspoons vanilla
  
• ▢1 1/3 cups gluten-free all-purpose flour (I highly recommend this brand for best results – be sure to get one that contains xanthan gum) 7.5 ounces
  
• ▢1/4 cup almond flour 1 ounce
  
• ▢1 teaspoon baking soda
  
• ▢1/2 teaspoon salt
  
• ▢1 cup chocolate chips
  
• ▢Sea salt for sprinkling optional
  

Instructions 

• In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
  
• Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
  
• Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
  
• Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
  
• Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
  
• Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!