Step 1

Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper and set aside.

Step 2

In a large mixing bowl, combine the coconut oil, almond butter, sugar, flax egg and vanilla.

Step 3

In a medium-sized mixing bowl, whisk together the almond flour, oat flour, baking soda and salt until there are no clumps.

Step 4

Working in batches, gently add the dry ingredients to the wet ingredients. Mix together until combined. The batter will be thick like cookie dough. If it’s too dry, add 1 Tablespoon milk and mix again.

Step 5

Fold in the chocolate chips and chocolate gems and optional gluten free rolled oats.

Step 6

Press the batter evenly into the prepared baking pan and bake for 20 to 25 minutes, or until lightly browned and center comes out clean with a toothpick.

Step 7

Let the pan cool for 10 minutes then place the bars in the fridge to set for 10 minutes. Slice into 12 to 16 squares.

Step 8

Store the bars in an airtight container on the counter for 5 to 7 days or in the fridge for 10 to 12 days.