Place the butter in a small saucepan over low warmth. Let butter soften and prepare dinner till the milk solids are golden brown. Take away from the warmth and let cool for quarter-hour.
Preheat oven to 350ºF and modify rack to the center place.
Place the browned butter, sugar and gelatin egg within the bowl of a standing mixer. Beat on medium-high for two minutes. Sift coconut flour, arrowroot flour, sea salt, baking soda and gelatin into a big mixing bowl. With mixer on low, slowly add dry combination to moist combination. Stir in vanilla and chocolate chips. Utilizing a 1 1/2 tablespoon cookie scoop, scoop dough balls onto a baking sheet lined with unbleached parchment paper. Utilizing your fingers, gently press on every cookie dough ball so it’s about 1/2” thick. Sprinkle every cookie with a pinch of coarse sea salt. Bake for 11 minutes. Serve.
