1. Start by melting the butter and then whisking in the brown and granulated sugar. Next, whisk in the peanut butter (or sunflower seed butter for allergy-friendly), vanilla extract, and baking soda. Whisk until smooth. Then add the gluten-free baking flour and chop the chocolate bar into desired-sized chunks, saving a couple of chunks to place on top of the cookies just before baking.
2. Divide the cookie dough in half, roll into two smooth balls and place on a parchment-lined plate, top with the remaining chocolate chunks and chill in the refrigerator for 30 minutes. The cookie dough can be made ahead and kept in fridge for up to 48 hours if needed.

Air Fryer Method

Preheat the air fryer to 325 degrees (using the cookie setting if your air fryer has one). Place the cookies on the air fryer rack and bake 10-12 mintues. Once the air fyer turns off, let the cookies cool in the air fryer until you're ready to enjoy! TIP! It may help to place a small piece of parchment paper on the air fryer rack to help keep the cookie dough from melting through the holes. Sprinkle with flake salt before serving for the salty sweet combo.

Oven Method

Preheat the oven to 325 degrees. Place the cookies on a non stick baking sheet and bake 10-12 minutes. Remove from the oven and allow them to cool until you're ready to enjoy! Sprinkle with flake salt before serving for the salty sweet combo.