1/3 cup packed brown sugar
3 Tablespoons coconut oil
1 Tablespoon Morad Amaretto
¼ cup ground almonds
2 Tablespoons potato flour
1/8 teaspoon salt
¼ cup chocolate chips, melted in ziptop bag
Preheat oven to 175°C. 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.
Stir in ground almonds, potato flour, and salt.
Scrape mixture into centre of a baking sheet covered with parchment paper. Spread into a 12-inch circle. Bake at 175°C for 9 minutes, rotating pan after 4 minutes.
Lift baking paper and cookie onto a wire rack.
Prepare chocolate chips by putting them in a ziptop bag. Place in microwave for 15 seconds to melt.
Nip 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.