Paleo Cookie Crisp Cereal

0 Preheat oven to 375° and line 2 sheet trays with parchment paper; set aside.
1 In a large bowl, combine coconut oil and maple syrup. Stir until completely mixed. Add in the egg and vanilla and stir again until combined.
2 Add in the almond flour, cassava flour, salt, and baking soda. Stir until evenly mixed and no dry spots remain. Fold in the chocolate chips.
3 Using a 1/2 teaspoon, make balls and roll between your palms. Place them about 1 inch apart on the sheet tray. Press slightly down and bake for 12 minutes, until they start to brown around the edges.
4 Repeat with the rest of the dough on the second sheet tray. Remove from oven and cool completely.
5 Store in an airtight container up to a week. After that, store them in the fridge.