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1.
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Line crockpot with parchment paper and rub with coconut oil.
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Set aside.
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2.
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In a large bowl, beat together melted coconut oil and coconut sugar.
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Add egg white and vanilla extract and beat until well combined.
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3.
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Pour almond meal, baking powder and salt into oil mixture and stir until well combined.
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Stir in chocolate chips.
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4.
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Transfer dough into crockpot and press down evenly.
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It can be a little tricky with the parchment paper.
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5.
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Cook on low heat until outside of cookies appear golden brown and inside is still soft, about 2 to 2 1/2 hours.
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Mine was perfect at 2 hours and 15 minutes.
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Be careful not to overcook the bars as they firm up a lot once cooled.
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6.
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Once cooked, carefully use parchment paper as a handle and gently lift bars out of crockpot and transfer to a rack to cool completely.
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7.
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Once cooled, cut and devour.
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Notes: 1.
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Do not try to flatten parchment paper when you transfer bars to the rack, as cookies are too soft and youll break them apart.
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Leave it with all its sticky-up glory.
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2.
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If you want to bake these in the oven, roll dough in heaping 1-tablespoon balls, so they are taller than they are wide and place on a parchment-lined cookie sheet.
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Refrigerate for 1 hour and then bake at 350 degrees F for 89 minutes, until edges just appear golden.
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Let cool on pan for 10 minutes and then transfer to a rack to finish cooling.
