Method

1. Preheat the oven to 350F.
2. In a medium bowl, whisk together the gluten-free flour, xathan gum, ground almonds, baking soda and salt.
3. Brown the butter by melting it in a saucepan over medium heat. As soon as it’s melted start whisking. It will foam and then it will begin to brown. As soon as it starts to brown take it off the heat and pour into a glass bowl to keep it from burning.
4. Pour the browned butter into the mixing bowl of a Kitchen Aid. Add the rice dream and brown sugar and mix with the paddle attachment until combined.
5. Grind up 1 Tbsp of flax seed (I used a coffee grinder) and whisk with the 3 Tbsps of water. It will get gelatinous (like the egg substitute it is supposed to be).
6. Add the flax egg (or regular egg to the Kitchen Aid) and mix until combined.
7. Add the vanilla and almond extract and whisk until smooth and creamy.
8. With the Kitchen Aid on low, slowly add the dry ingredients until well combined.
9. Stir in the chocolate chips. You may find it easier to mix them in with your hands to get them to incorporate.
10. Cover the mixing bowl and let sit for 30 minutes at room temperature.
11. Line a cookie sheet with parchment paper.
12. Roll the dough into 1″ balls (about 1 Tbsp) and leave 2″ between cookies (they spread!).
13. Bake for 10-12 minutes or until browned on the edges and set in the middle. Keeping an eye on them so they don’t burn.
14. Cool for 5 minutes and move to wire racks and sprinkle with sea salt.

Makes 2 dozen cookies.