Preheat the oven to 350 F. Line 2 baking trays with parchment paper.

In a large saucepan, melt the butter with the brown sugar, salt, and maple syrup over medium heat, stirring often.

Heat until the sugar dissolves and continue simmering for an additional 3-4 minutes. Turn the heat to low, then add the flour, vanilla extract, and almond flour. Stirring quickly, heat for one more minute, then remove from the heat.

Drop a small amount of the batter (about 1 ½ tsp) onto the parchment, leaving plenty of room between cookies because they will spread a lot while baking. I fit about 6 - 8 on each tray.

Bake the cookies for 6-8 minutes, until the edges are deeply golden and the center is lighter. Remove from the oven and cool for 5 minutes before removing them on a rack to finish cooling.

If you still have some cookie batter at this point, repeat the scooping process on another baking tray. The dough will be hardened, so it might take an additional few minutes in the oven to bake.

In a double boiler, heat the dark chocolate until melted. Alternatively, microwave the chocolate in 30 second bursts, stirring in between each, until melted.

Drizzle the chocolate on top of the lace cookies with a spoon or in a piping bag and sprinkle with flaky salt (optional). Place in the fridge for a few minutes to harden the chocolate. Store in the fridge, at room temperature, or in the freezer.