Ingredients
- ¼ cup coconut oil melted, plus more for greasing the Crock-Pot
- 1 cup coconut sugar
- 1 large egg white
- ½ teaspoon vanilla extract
- 1½ cups finely-ground almond meal (5.4 ounces)
- 1¾ teaspoons baking powder
- ½ teaspoon salt
- ½ cup dark chocolate chips dairy-free and no refined sugars, if Paleo
Instructions
- Line a 5-quart Crock-Pot with parchment paper and rub the paper with coconut oil. Set aside.
- In a large bowl, beat together ¼ cup melted coconut oil and coconut sugar. Add in the egg white and vanilla extract, then beat until well combined.
- Add the almond meal, baking powder, and salt into the oil mixture, and stir until well combined. Stir in the chocolate chips.
- Transfer the dough to the Crock-Pot and press down evenly. The parchment paper may cause this to take a few minutes; take your time until the dough is evenly pressed down.
- Cook on the "low" setting until the edges and top of the dough appear golden brown and the inside is still soft; about 2 to 2½ hours. Mine was perfect at 2 hours and 15 minutes. Be careful not to overcook the bars; they firm up a lot once cooled.
- Once cooked, carefully use the edges of the parchment paper as handles to gently lift the bars out of the Crock-Pot, and transfer to a rack to cool completely. Don't disturb the parchment paper when you transfer the bars to the rack, as the cookies are very soft at this stage and can easily break.
- Once cooled, cut cookies into bars.