In a stand mixer, cream together the butter, coconut sugar, pure maple syrup, and pure vanilla extract until well-combined.

Beat in the egg.

Add the gluten-free flour, baking powder, sea salt, and cinnamon (if you’re adding it). Turn the mixer on medium-high to high speed and beat until a thick dough forms. Add in the chocolate chips and beat until combined.

Refrigerate the dough at least 30 minutes before preheating the oven to bake.

When you're ready to bake the cookies, preheat the oven to 375 degrees F.

Drop dough onto a parchment-lined or sprayed baking sheet and bake for 8 to 11 minutes (I go with 9 minutes on the dot). 

Remove from the oven and sprinkle with sea salt. Allow cookies to cool at least 5 minutes before devouring.