Preheat the oven to 350 degrees Fahrenheit. Grease a 9x9 baking pan and line with parchment paper. Prepare your flax eggs and set aside.
In a medium bowl, combine oat flour, baking powder, salt, cinnamon, and oats. In a large bowl, cream peanut butter, cane sugar, and coconut sugar together with a hand mixer. Mix in flax eggs, followed by almond milk and vanilla extract.
Add in the dry ingredients to the peanut butter mixture. Mix by hand until combined (I find it easier to mix with my hands). Fold in the chocolate chips.
Transfer batter into prepared pan. Use an extra piece of parchment paper to press it into an even layer. Be sure corners are filled. Sprinkle a little bit of sea salt on top. Bake for 25-28 minutes or until a toothpick comes out clean.
Allow bars to cool completely in the pan on a wire rack. Once cool, transfer from pan to a cutting board. Use a sharp knife to cut into bars. Store in an airtight container.
Notes
To store: Keep in an airtight container at room temperature for 2-3 days. You can also wrap them individually in plastic wrap. They can be stored in the refrigerator for 4-5 days.*You can make your own gluten-free oat flour by pulverizing about a cup and a half of certified gluten-free oats in a food processor to make one and a half cups gluten-free oat flour.Adapted from my Gluten-Free Oatmeal Raisin Cookies.Recipe updated 7/2023.