Preheat oven to 350° F. Line an 8x8 pan with parchment paper.
Combine the oats, salt, almond flour, cinnamon, baking soda and baking powder in a mixing bowl. Set aside.
Place the coconut oil in a small skillet. Set heat to low to melt coconut oil, stirring often. Once melted, beat in the eggs. Then add in the vanilla extract, peanut butter and maple syrup. Stir until combined.
Pour the wet ingredients into the mixing bowl and stir until just combined. Fold in the chocolate chips. Pour the batter into the pan, spread out evenly.
Place the pan into the oven to bake for 20-25 minutes, until the top is golden brown.
Remove from the oven and let cool before cutting into nine squares.
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Preheat oven to 350° F. Line an 8x8 pan with parchment paper.
Combine the oats, salt, almond flour, cinnamon, baking soda and baking powder in a mixing bowl. Set aside.
Place the coconut oil in a small skillet. Set heat to low to melt coconut oil, stirring often. Once melted, beat in the eggs. Then add in the vanilla extract, peanut butter and maple syrup. Stir until combined.
Pour the wet ingredients into the mixing bowl and stir until just combined. Fold in the chocolate chips. Pour the batter into the pan, spread out evenly.
Place the pan into the oven to bake for 20-25 minutes, until the top is golden brown.
Remove from the oven and let cool before cutting into nine squares.
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