Melt the butter in a small saucepan over medium heat and stir continuously until bubbling and browned, about 5-7 minutes
Remove and let cool for 20 minutes
Add the cooled browned butter, maple syrup and banana to a large bowl and whisk until smooth
Whisk in the egg and vanilla until combined
Fold in the almond flour, baking soda and salt until fully combined
Transfer to the fridge to firm up for 15 minutes while the oven preheats
Preheat oven to 375F and line a large baking sheet with parchment paper
Fold in the chocolate chips until just combined
Scoop 12 cookies onto the baking sheet
Bake for 8-11 minutes until outsides are golden and center is still soft
Let cool for 10 minutes before transferring to a wire rack
