Step 1

Line your baking pan with parchment paper and preheat your oven to 350 degrees.

Step 2

Add your butter to a saucepan on medium heat.

Step 3

While your butter in melting, mix together your brown sugar, cinnamon, salt and almond flour in a small mixing bowl.

Step 4

Once your butter has melted, add the light corn syrup to pan and then whisk in the bowl of your mixed dry ingredients.

Step 5

Stir continuously for about 2 minutes until the sugar partially dissolves.

Step 6

Remove the saucepan from the heat. The consistency of your dough will look granular and like a thick batter vs. a dough.

Step 7

Scoop a small teaspoon ball on to your prepared cookie sheet, about 2-3 inches apart. On a small cookie sheet it will fit about six cookies and on a large cookie sheet you’ll be able to fit eight or nine.

Step 8

Bake the cookies until the edges turn golden brown and the centers completely spread. It will take about 6-7 minutes. Watch you first batch closely, they cook fast!

Step 9

Upon removing them from the oven, slide the parchment paper off of the hot pan. Immediately sprinkle them with flaked sea salt and let cool for at least 5 minutes until the cookies start to firm up.