These Paleo Vegan Chocolate Chip Cookie Bars are soft, chewy and so easy to make with simple pantry ingredients. Just one bowl, no dough chilling, no eggs, no mixer, or rolling into balls required!
Preheat oven to 350F. Line a 7x7 (can also use 8×8 baking pan but the bars will be thinner) with parchment paper, leaving a slight overhang.
In a large mixing bowl, make the flax eggs by adding 2 Tablespoons of ground flaxseeds to a large bowl. Add 5 Tablespoons of water and allow to sit for at least 5 minutes or until thickened into a gel-like consistency.
Stir in almond butter and coconut sugar and use a fork to mix until smooth. Add the maple syrup, melted and cooled coconut oil.
Add the baking powder, salt, cinnamon and almond flour and stir until combined. Gently fold in chocolate chips.
Spread the batter into pan and use an offset spatula to spread evenly. Top with more chocolate chips, if desired.
Bake in preheated oven for 19-22 minutes, until just set. Do not over-bake - you want them still gooey and they will continue to cook after you remove them from the oven. Allow to cool completely before cutting into squares. Top with flaky sea salt if desired.