2 and 1/4 cups gluten free all purpose flour blend with xanthan gum
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup packed light brown sugar
1/4 cup maple sugar or granulated sugar
1/4 cup pure maple syrup
1 large egg, room temperature
1 tablespoon alcohol free vanilla extract
Flaky sea salt for topping
Instructions
Step 1: Brown the Butter Place the butter in a medium saucepan over medium heat. Melt the butter, then continue to cook it while whisking constantly. The butter will foam up and then begin to develop little brown specks at the bottom. Once it smells nutty and reaches a deep golden amber color, remove it from the heat immediately. Pour the browned butter into a large heat proof bowl, making sure to scrape in all those toasted bits, and let it cool for about 15 minutes.
Step 2: Mix the Wet Ingredients To the cooled brown butter, add the brown sugar, maple sugar, and maple syrup. Whisk the mixture until it is smooth and well combined. Add the egg and the alcohol free vanilla extract, then whisk vigorously for about a minute until the mixture looks slightly pale and thickened. This helps create that sought after crinkle on the top of the cookies.
Step 3: Combine Dry Ingredients In a separate bowl, whisk together the gluten free flour, baking soda, and fine sea salt. Gradually fold the dry ingredients into the butter mixture using a spatula. Mix until just combined and no streaks of flour remain. The dough will be very soft at this stage, which is perfectly normal for a brown butter cookie dough.
Step 4: Chill the Dough Cover the bowl with plastic wrap and place it in the refrigerator. Chill the dough for at least 30 minutes. This step is crucial because it allows the gluten free flour to hydrate and prevents the cookies from spreading too much in the oven. If you are baking during a busy Christmas prep day, you can even leave the dough in the fridge overnight.
Step 5: Scoop and Bake Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. Use a cookie scoop to form balls of dough, about two tablespoons each, and place them two inches apart on the prepared sheets. Bake for 9 to 11 minutes or until the edges are golden brown but the centers still look slightly soft. Immediately sprinkle with flaky sea salt while they are hot.
