Position two racks in the middle and upper third of the oven and heat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone liners.

Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and bring the mixture to a boil. Remove from heat and stir in almond flour, flour, salt and spices until incorporated. Stir in the vanilla extract.

Drop the batter by the teaspoon 3 inches apart on the baking sheets and bake the cookies until evenly brown, about 10 minutes, turning sheets half way through.

Place a sheet of parchment paper underneath a wire rack. Remove the cookies from the oven and allow to cool and harden for a few minutes, then use a flat spatula to transfer them to the rack to cool completely.

Place chocolate chips in a microwave safe bowl and microwave in 30 second increments, stirring in between each increment, until melted. Drizzle chocolate onto cookies and allow chocolate to harden before serving.

Store cookies in an airtight container or wrapped in plastic.

Bake off the remaining cookies; the batter will have firmed up a bit, but that’s fine.

Make Ahead Tips

The cookies will stay crisp and flavorful for a few days wrapped in waxed paper or plastic wrap at room temperature. They also freeze well in a tin or sturdy plastic container.