Mix the wet ingredients: In a medium bowl, whisk the pasteurized egg whites until slightly frothy and stir in the vanilla extract. Mix well.

Combine the dry ingredients: In a separate bowl, thoroughly combine all the dry ingredients: the rolled oats, almond flour, coconut flour, psyllium husk powder, erythritol, and sea salt.

Form the dough: Add the dry mixture to the whisked egg whites and fold everything together until a cohesive dough forms. (If you are using the chopped dark chocolate, gently fold it in now).

Preheat and chill: Preheat your oven to 400°F (200°C), preferably using the convection or fan-assisted setting. Place the cookie dough in the refrigerator to rest for about 10 minutes; this allows the coconut flour and psyllium to absorb the moisture, making the dough much easier to handle.

Shape the cookies: Line a large baking sheet with parchment paper. Scoop out the dough to form the cookies. Tip: You can use a measuring spoon or cookie scoop so they are all uniform in size. Place a ball of dough onto the parchment paper and gently flatten and shape it into a neat circle using the back of the spoon or your hands. Don't worry if they look a little rustic or uneven!

Bake: Lower the oven temperature to 350°F (180°C) and bake for approximately 14 minutes. Keep a close eye on them and remove them from the oven as soon as the edges turn beautifully golden brown.

Cool and store: Transfer the cookies to a wire rack to cool completely. This step is crucial to ensure they dry properly. Once cooled, store them in an airtight container or a breathable cotton bag. They will develop a much richer flavor after a few hours, and they taste even better the next day!

Enjoy: These are not meant to be crunchy cookies; they have a lovely, soft, and chewy center. They make a wonderful, clean breakfast option or a perfect portable snack for mid-morning or afternoon energy. I hope you love them!