Preheat the oven. Preheat your oven to 350°F (175°C).

Mix the dry ingredients. In a small mixing bowl, whisk together the almond flour, arrowroot starch, oat flour, baking soda, and sea salt until evenly combined. This helps distribute the leavening and prevents any clumps in the dough.

Brown the butter. In an 8-inch oven-safe nonstick skillet (I love my Caraway) or a well-seasoned cast-iron skillet, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter begins to foam and the milk solids turn golden brown with a nutty aroma, about 3–5 minutes. Remove from the heat immediately to prevent burning and allow it to cool for 2–3 minutes.

Cream the sugars and butter. In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a hand mixer), combine the coconut sugar and granulated sugar. With the mixer on medium speed, slowly drizzle in the slightly cooled browned butter. Beat for about 2 minutes, until the mixture is smooth and slightly lighter in color.

Add the wet ingredients. Add the egg and vanilla extract and beat until fully incorporated, scraping down the sides of the bowl as needed.

Finish the dough. Add the dry ingredient mixture to the wet ingredients and mix on low speed just until no dry streaks remain. Avoid overmixing. Fold in the chocolate chips with a rubber spatula until evenly distributed throughout the dough.

Transfer to the skillet. Press the cookie dough into the same skillet you used to brown the butter, spreading it into an even layer into the greased cast iron skillet (or non stick pan). Sprinkle a few extra chocolate chips over the top for a bakery-style finish, if desired.

Bake. Bake for 20–24 minutes, or until the edges are golden brown and the center is just set. The middle should still look slightly soft—it will continue to cook as it cools.

Cool and serve. Let the gluten-free pizookie cool for 10–15 minutes before serving. Enjoy warm on its own or top with a scoops of vanilla ice cream, a drizzle of chocolate sauce, or homemade caramel for the ultimate dessert.