In a small bowl prepare your flax egg by whisking together 1 tablespoon of ground flax seed with 3 tablespoons of water. Set aside to thicken.

In a mixing bowl, mix together the peanut butter, maple syrup, non-dairy milk, cooled coconut oil, and vanilla until smooth.

In a separate bowl, whisk together the quick oats, peanut flour, baking powder and salt until combined.

Add the dry ingredients into the wet ingredients and stir until combined.

Fold in the mini chocolate chips.

Pour the sticky batter into your prepared baking dish and spread until smooth and even.

Bake the bars for 15-18 minutes or until starting to turn golden brown along the edges.

Remove the baking pan from the oven and allow the bars to cool completely before removing and slicing in to 16 squares.