Step 1

Preheat oven to 350°F (180°C) and line an 8-inch square pan with parchment paper.

Step 2

Mix the ground flax and water in a small bowl or mug and set aside to thicken.

Step 3

In a large mixing bowl, beat the coconut oil, almond butter, and sugar with electric beaters until combined.

Step 4

Pour in the flax mixture and vanilla extract and beat until combined.

Step 5

Add the baking soda, salt, and cinnamon and beat again.

Step 6

Finally add in the oat flour, rolled oats, almond flour, and 1/4 cup of chocolate chips (reserving the 1 tablespoon for later) and beat until combined.

Step 7

Spoon dough into prepared pan and spread out until smooth and even. Sprinkle the remaining chocolate chips on top and press down. I use a pastry roller to roll the dough out even.

Step 8

Bake for 17 to 20 minutes, until lightly golden and firm around the edges. (The edges will be high and the middle portion will be sunken a bit. This is all normal!)

Step 9

Gently place the pan on a cooling rack for 15 minutes. Then, carefully lift out the bars and place directly on cooling rack for another 10 minutes or so, until mostly cool. Slice and enjoy! Note: The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.

Step 10

Store leftovers in the fridge in an airtight container for up to 3 days, or in the freezer (tightly wrapped and placed in a freezer bag) for up to 3 to 4 weeks.