To a large mixing bowl add all the cookie ingredients: almond flour, cornstarch, melted coconut oil, maple syrup, vanilla extract and salt. Using a wooden spoon, stir until a dough forms. Shape the dough into a disc, wrap it in plastic wrap, and place in the freezer for about 15 minutes to firm up a bit.

Preheat the oven to 350F and line a baking tray with parchment paper.

Prepare two long pieces of parchment paper and place the dough in the center of one piece and place the second piece of parchment paper on top of the dough. Roll the dough between the 2 pieces of parchment paper until about 1/8 to 1/4-inch thick. We want the dough to be pretty thin, but not too thin that you can’t pick it up.

Using a pizza cutter or knife, cut out rectangles that are 3 1/2-inch (L) and 3/4-inch (W). See my video here for visual instruction. Re-roll the scraps of the dough and continue cutting until all the dough is gone. If the dough becomes too wet while you’re cutting the shapes, pop it back in the freezer for a little to firm up.

Transfer the rectangles to the parchment lined baking sheet.

Bake the cookies for 6-8 minutes.

Once the cookies have cooled completely, gather 3 rectangles (for each Kit Kat bar) and put aside. You should have about 8 groups of 3 cookies.

For each group, on 2 of the 3 cookies, spread about 1/2 teaspoon of the melted chocolate across the top. Then layer the 3 cookies on top of each other. The top cookie should be the one without any chocolate. Repeat with the other groups.

Place them in the freezer for at least an hour.