Grease an 8x8 square baking dish with coconut oil, palm shortening, or avocado oil. Preheat the oven to 350 degrees.
In a medium bowl, combine dry ingredients: grain free flour blend, gelatin powder, and sea salt. Set aside.
In another medium bowl or stand mixer bowl, combine the palm shortening, maple syrup, apple cider vinegar, vanilla extract, and peppermint extract. Mix together preferably using an electric mixer. If you don't have a mixer, use a whisk, fork, or wooden spoon to mix until smooth.
Slowly add in the dry ingredient mixture to the wet ingredients and mix until smooth.
Fold in the chocolate chips.
Pour the mixture into the baking dish. Spread it out across the pan evenly with the back of a spoon or spatula.
Bake for about 18 minutes on the middle oven rack. Allow to cool for at least 10-15 minutes. Cut into 16 squares.
Notes
Try to stick with the recommended ingredients as closely as possible. Most substitutions don't work well with this recipe as they completely change the texture of the final product. In particular, subbing honey for maple syrup or subbing an egg in for the gelatin powder will not work well (I tried it). The only things that would be ok are subbing in vanilla powder for vanilla extract or carob chips for chocolate chips.Carob Chip recipe