Step 1

Preheat oven to 350 degrees. Line an 8x8 inch pan with parchment paper.

Step 2

In a medium mixing bowl, stir together the peanut butter and coconut sugar. Stir vigorously together for 60 seconds.

Step 3

All at once, add the oat flour, baking powder, and salt. Stir the dry ingredients into the peanut butter mixture and mix halfway, then add almond milk and mix again until just combined. Stir in chocolate chips.

Step 4

Press cookie dough into the parchment-lined pan. Bake at 350 degrees for 20-22 minutes, until just starting to lightly brown on top and a toothpick inserted into the center comes out mostly clean with just a bit of moist crumb. Don't over-bake.

Step 5

Let bars cool completely in pan, and then grasp the edges of the parchment paper to pull bars out of pan. Slice into 16 bars and place in a gallon-size bag or Tupperware container. Store in refrigerator for up to one week or freezer for up to 2 months.