Gluten-Free Chocolate Chip Cookies

Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

In a medium bowl, whisk together the flours, baking soda, salt and cinnamon (if using) until evenly combined. In a separate, smaller bowl, combine the melted butter, maple syrup, egg and vanilla extract, and whisk until blended. Pour the liquid mixture into the dry mixture and stir until combined. Fold in the chocolate chips.

Let the dough rest for 5 minutes in the refrigerator so the coconut flour can absorb some of the excess moisture (or let the dough chill in the fridge for 10+ minutes if you want fat cookies). Scoop dough, one tablespoon at a time, in mounds onto the baking sheet, leaving a couple inches around each cookie.

Bake for about 11 to 13 minutes, until golden brown. Let them cool on the baking sheet for a few minutes, then slide the parchment paper onto a cooling rack to finish cooling. The cookies will be fragile when they are warm but will firm up as they cool. Sprinkle lightly with flaky salt while they cool, if desired.