Line an 8" square pan with parchment paper.

In a medium bowl, whisk dry ingredients.

In a separate bowl, microwave almond butter and coconut oil for 1 minute and stir until both are liquid and well combined. Add the vanilla extract.

Add the liquid ingredients to the dry ingredients and whisk until well combined.

Transfer the dough to the pan and refrigerate for 30 minutes.

Melt the chocolate chips with 1 tsp. of coconut oil and spread evenly over the dough. Keep refrigerated.