Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

In a medium bowl, combine the chopped almonds, powdered sugar, cocoa, salt, and mini chocolate chips. Stir to combine. Set aside.

In the bowl of a stand mixer, use the whisk attachment to beat egg whites until they are white and foamy, but are not stiff peaks. Fold in the vanilla extract.

Add the dry ingredients to the bowl of beaten egg whites and gently stir with a spatula until combined. The batter will be thick, like brownie batter.

Use a 2 tablespoon sized cookie scoop to form cookie dough balls. Place the dough balls about two-inches apart on prepared baking sheet.

Bake cookies for 12-13 minutes, until the cookies are puffed, shiny and cracked. Remove cookies from oven and allow cookies to cool on the baking sheet for 3-5 minutes. Use a spatula to remove cookies from the baking sheet and place on a wire cooling rack to cool completely.

Note-if you don't have cocoa almonds, you can use regular almonds or walnuts. If you need the cookies to be gluten-free, make sure you check the packaging of the chocolate chips and cocoa to make sure they are gluten-free.