Preheat oven to 250 degrees F (120 degrees C).
In a bowl, combine
Almond Flour (2/3 cup)
Gluten-Free Oat Flour (2 1/2 Tbsp)
Granulated Erythritol (2 Tbsp)
Baking Powder (1/2 tsp)
Xanthan Gum (1/2 tsp)
Pour in the whites of the
and mix until you get a soft and smooth dough.
Almonds (2 Tbsp)
Dark Chocolate Chips (2 Tbsp)
Next, shape the dough into a long oval shape.
Bake in the preheated oven for 20-25 min or until golden in color. Slice up the loaf into about 7 pieces, place them face up and keep baking for 10 more minutes or until crunchy. I like to flip them halfway through.
Let the cookies cool down completely, then store them in a airtight container.