Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

In a medium bowl, whisk the egg white and salt together until slightly frothy. Add the maple syrup and whisk again until combined. Gently fold in the sliced almonds and chocolate chips until all the ingredients are evenly coated.

Using a medium cookie scoop (about 2 tablespoons) or a heaping tablespoon, drop spoonfuls of the mixture onto the prepared baking sheet, spacing them 5 cm (2 inches) apart. Use a spatula or the back of a spoon to gently flatten and press the clusters into round cookie shapes.

Bake for 11 minutes, or until the edges are nicely golden brown. Remove from the oven and allow the cookies to cool directly on the baking sheet for 15 minutes to firm up. Transfer to a wire cooling rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 4 days.