Preheat oven to 325F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
Melt butter in a medium saucepan on medium heat. Once melted, add the brown sugar, almond flour, salt, and milk. Cook and whisk until sugar has dissolved and ingredients are completely combined, around 3 minutes.
Remove from heat and whisk in vanilla extract. Mixture will be grainy and shiny. The mixture will thicken as it cools down. When it cools too much, it tends to get grainy and difficult to work with.
Drop scant teaspoonfuls of mixture 3 inches apart onto prepared baking sheets, for a cookie that is about 2 inches in diameter. Bake for 10 and then increase temperature by 25 degrees to 350F and bake for another few minutes minutes until golden brown throughout. The cookie should be well spread, very thin, and bubbling throughout.
Allow cookies to cool for 5 full minutes on the baking sheets before transferring to a rack to cool completely. Cookies dry and crisp up as they cool.
Once cool, enjoy cookies or sandwich melted chocolate. To sandwich, melted chocolate onto the bottom of one cooled cookie and sandwich with another.
Store in an air tight container (otherwise the cookies will go soft). Chocolate filling will stay fresh covered at room temperature for 1 week. Cookies with Nutella/chocolate will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

Recipe

Shopping List