Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Yield: 30 cookies
Ingredients:
- 1/2 cup (1 stick) butter
- 3/4 cup light brown sugar, packed
- 3/4 cup almond flour
- 1/4 tsp salt
- 1 tbsp. milk
- 1 tsp. pure vanilla extract
- 8 oz. Milk Chocolate Blossoms
Instructions:
- Preheat the oven to 350º F. Line two baking sheets with silicone liners or parchment paper.
- Melt butter in a medium saucepan over medium-low heat. Once melted, add in brown sugar, almond flour, salt, and milk. Cook while continuously stirring for 3-4 minutes, or until sugar is fully dissolved.
- Remove from heat and mix in vanilla extract. Allow dough to cool and thicken for 5-10 minutes.
- Use a teaspoon to drop dough onto prepared baking sheets about 3 inches apart. Bake for 6-8 minutes until cookies are golden brown and bubbling.
- Allow to rest on the baking sheet for 5 minutes before moving to a wire rack to finish cooling. Cookies will crisp up as they cool.
- Place Milk Chocolate Blossoms in a microwave-safe bowl and heat in 30-second increments, stirring after each. Repeat until the chocolate is fully melted and smooth.
- Use a spoon to drizzle cooled cookies with chocolate and allow it to reharden at room temperature before serving.
