In a medium saucepan, melt the butter over low heat. 

Once butter is melted, add brown sugar, almond flour, salt, and corn syrup. Whisk until the sugar is completely dissolved and all the ingredients are combined, about 3-4 minutes. (If butter starts to separate, remove from heat and whisk vigorously until recombined).

Remove pan from heat and whisk in the vanilla extract. 

Allow dough to sit and thicken for 5-10 minutes while oven preheats.

Preheat oven to 350°F. 

Line 2-3 large baking sheets with parchment paper or silicone baking sheets. 

Drop teaspoons of dough onto the baking sheets, giving 3 inches of space between the cookies. 

Bake for 6-8 minutes, or until the edges of the cookies are golden brown. The cookies will sizzle and bubble as they bake. 

Allow cookies to cool for 5 minutes on the cooking sheet before transferring to a cooling rack. 

Cool completely before eating. 

Once cool, you can spread chocolate or Nutella on the cookie before eating, if desired.