Preheat the oven to 400°F. Line a large baking sheet with with foil and spray with cooking spray

Place the crackers in a single layer on the baking sheet. You may not use all the crackers.

Place the butter and brown sugar in a medium saucepan, bring to a boil. Boil for 3 minutes.

Pour the brown sugar mixture over the crackers and spread with a spatula to coat. Bake for 3-5 minutes, or until the butter and sugar mixture begins to bubble.

Remove the pan from the oven and immediately scatter the chocolate chips over the top. Place the pan back in the oven for another 2-3 minutes to melt the chocolate.

Using an offset spatula, spread the melted chocolate over the crackers. Sprinkle with flaky salt.

Transfer the pan to the refrigerator for about an hour, or until the mixture is set. Alternatively, you can place it in the freezer for quicker setting, for about 30 minutes.

Once the crack has set, chop half of it into small ¼-½-inch squares and chunks. You want a variety of chunks and crumbs. You also won’t use all the crack for the cookies, so enjoy the extra as a treat!

In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside.

Melt the butter in a medium skillet over medium-low heat, stirring occasionally.

Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.

Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.

Whisk in the egg and vanilla until smooth and creamy.

Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.