Although I usually make this recipe non-gluten free (subbing some white flour and oatmeal), they taste surprisingly better as gluten-free and have a great chewy consistency.
The peanut flour I use is from Trader Joe's - it's naturally gluten free and is a good source of protein. The chocolate chips taste absolutely sinful, too. I like to put fork marks on the cookies so they look like peanut butter cookies; it also helps flatten them after they puff up in the oven.
Browning the butter and resting the dough while mixing gives the cookies a chewier consistency and a slight caramel taste. —TheGourmetExperiment
In a small pan, brown butter over medium heat. It should smell nutty when ready. Meanwhile, mix dry ingredients (minus sugars) together and set aside.
In a stand mixer, combine browned butter and both sugars. Add eggs and vanilla. Beat for 30 seconds on medium low and then let the batter rest for 3 minutes; repeat this 2 more times.
Continue beating on medium low and add dry ingredients slowly until combined. Then add in the chocolate chips and stop beating once incorporated.
For best results, chill the dough for about 1 hour to overnight. Then ball the chilled dough into individual cookies and flatten using a fork in a criss-cross pattern. Bake in a 375 degree oven for 12 minutes, or until golden brown.