Ingredients;

2 1/2 cups almond flour

1/4 cup arrowroot powder

1/2 tsp baking soda

1/4 tsp himalayan salt

1 tsp Paleozip powder or gelatin powder

1/2 cup egg whites (about 3)

1/4 cup coconut oil

1/4 cup grade B maple syrup

1/4 cup unsweetened almond milk

1 tsp vanilla

1 1/2 cups dark chocoate chips

Directions;

– Put almond flour, arrowroot, baking soda and salt in large mixing bowl

-Mix together egg whites, coconut oil,maple syrup, almond milk and vanilla in a separate bowl

-Mix the liquid and dry ingredients together.

-fold in the chocolate chips

-put parchment paper on a cookie tray and with wet hands Make a smooth rectangle about 10″ by 4″.

-bake at 350 degrees for approx 30 minutes.

-Let cool for about 10 minutes and slice into thin slices using a serrated knife.

-Place slices on cookie trays and toast on 300 degrees for about 30 minutes or until golden brown and crisp

-cool and store in an air tight container.

-Enjoy!