Line an 8" square pan with parchment paper.
In a medium bowl, whisk together all of the dry ingredients.
In a separate bowl, combine the almond butter and coconut oil and microwave until melted.
Stir in vanilla extract.
Slowly stir the dry ingredients into the wet ingredient mixture until well combined.
Transfer dough to pan and refrigerate for 30 minutes.
Melt the chocolate chips with 1 tsp. of coconut oil and spread evenly over the dough.
Note: Store in the fridge