Soft, chewy, gooey, and slightly crispy. All you want in a gluten-free cookie.
In a stand mixer or large mixing bowl, cream together the butter, sugar, and maple syrup until smooth. Beat in the almond and vanilla extract.
In a seperate smaller mixing bowl, combine the flour, baking soda and powder, and salt. Slowly stir in the dry mixture into the large mixing bowl until a soft dough forms. Fold in the chocolate chunks and walnuts. Cover and refrigerate the dough for 1 hour-overnight.
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Taking a cookie scoop, scoop out dough onto the baking sheet. Slightly press down with the palm of your hand. Bake for 15 min. until slightly golden brown. Cool for 5 min. on baking sheet before transferring to a wire cooling rack. Sprinkle with flaky sea salt before serving.