Preheat oven to 325° and line a sheet tray with parchment paper. Set aside.
In a small bowl, combine almond flour, baking powder and salt. Mix until combined.
In a large bowl, whisk egg whites until frothy- about 1 minute. Add in sugar and whisk until incorporated. Whisk in cocoa powder, then coconut oil and vanilla.
Add in almond flour mixture and whisk once more until completely smooth.
Pour mixture onto the prepared sheet tray and spread into a rectangle about 12×8 inches. Sprinkle with chocolate chips.
Bake 18 minutes then remove from the oven and let cool 5 minutes. Cut into squares (about 24) and slightly spead them apart. Bake another 5-10 minutes to crisp them. Remove from oven and let cool. They will get crispier as they cool.
