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
- 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.