Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.

Mix together the coconut sugar and oil in a large bowl. Add in the egg whites and vanilla extract, mix until combined.

Add almond flour, tapioca flour, and baking soda to the bowl and continue to mix until a dough forms. Fold in chocolate chips until evenly dispersed throughout dough.

Transfer cookie brittle dough to prepared cookie sheet and flatten into an even, thin layer (about ¼-inch thick).

Bake for 10 minutes, then remove from oven and slice into brittle pieces before putting it back into the oven for an additional 10-12 minutes.

Remove from oven and transfer to a wire cooling rack to let cool completely before breaking into pieces.