Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper (double-check your pan size, because 9x9-inch won’t work for this recipe).
In a large mixing bowl, cream together the coconut sugar, almond butter, and vanilla on high for 1 minute using a stand or hand mixer with paddle attachment.
In a small mixing bowl, whisk together the oat flour, rolled oats, baking powder, and sea salt. Place the bowl next to the mixer.
With the mixer off, add the oat flour mixture. Then, pour the almond milk over the oat mixture and begin beating on low and increase speed to medium. Beat for 15 seconds or until just incorporated. Do not over-mix. The dough should pull together into large, moist mounds as it moves around the mixing bowl. Add the chocolate chips and stir to incorporate.
Transfer the dough to the lined pan and use your fingers to press evenly into the bottom. It will seem like there isn’t enough dough, but keep pressing it outward until it’s nearly touching the sides of the pan. If desired, dot the top of the cookie dough with another tablespoon or two of chocolate chips.
Bake for 22 to 26 minutes or until the edges are golden and crackled and a toothpick inserted into the center comes out mostly clean with a bit of moist crumb at the tip. (note: if you want slightly drier, well-set bars, bake for 25 to 30 minutes). Don’t over-bake.
Let cool completely in pan. Then, grasp the edges of the parchment to gently remove the bar from the pan. Slice into 12 bars.
You can store the bars in the pan at room temperature (loosely covered with foil) or in the refrigerator. I love the dense, fudge-like texture they take on when chilled, so I usually opt for to store them in the refrigerator.