Ingredients 1/3 cup packed brown sugar 3 tablespoons coconut oil 1 tablespoon Morad Amaretto 1/4 cup ground almonds 2 tablespoons flour or potato starch 1/8 teaspoon salt 1/4 cup chocolate chips, melted in ziptop bag
Instructions 1. Preheat oven to 350°F. 2. Combine brown sugar, coconut oil, and amaretto in a medium microwave-safe bowl. Microwave at HIGH 30 seconds; stir. Microwave at HIGH 30 seconds more (mixture will bubble); whisk until smooth. 3. Stir in ground almonds, flour or potato starch, and salt. 4. Scrape mixture into center of a baking sheet covered with parchment paper. Spread into a 12-inch circle. Bake at 350°F for 9 minutes, rotating pan after 4 minutes. Lift baking paper and cookie onto a wire rack. 5.Prepare chocolate chips by putting them in a ziptop bag. Place in microwave for 15 seconds to melt. 6. Snip a hole in the bottom corner of bag, and drizzle chocolate over cookie. Cut it in large pieces and let cool and harden a bit.
Description Fun to make Notes It is important - and a bit challenging - to spread the batter into the 12-inch circle but worth it. These were fun to make and to serve cut up in pieces in a little basket.
Source Jamie Geller
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