yields ~ 18-20 cookies
The Bits and Bobs:
1/2 cup brown sugar
1/4 cup unsalted butter
1/4 cup light corn syrup
1/3 cup coconut flour (or fine ground almond flour, or AP flour if not GF)
1/2 cup sliced almonds, chopped
1/2 cup chocolate chips, melted (optional)
Preheat the oven to 350*F and line a baking sheet (or two) with a silpat or grease sheets with butter or spray.
In a saucepan over medium-low heat, cook together the brown sugar, butter, and corn syrup until melted and smooth. Remove from heat and stir in the flour and chopped almonds.
Scoop out one teaspoon of mixture for each cookie and place on prepared baking sheet about 4-inches apart. The cookies will spread quite a bit so limit the number you put on there to about 5-6 to avoid them sticking together. Bake for 8-9 minutes. the edges will be slightly darker than the center and they will be bubbling. Let rest on sheet for about 60 seconds, then remove and either shape or transfer directly to a cooling rack to finish cooling. The cookies should be nice and crisp.
For decoration, melt the chocolate chips in the microwave or over a double boiler. Drizzle over the top or dip each cookie into the chocolate and allow to set before serving.