Preheat the oven to 350°F and prepare and 8 x 8-inch baking dish by lining it with parchment paper. Leave a few inches of overhang on the sides to allow for easy removal. Set aside.

In a microwave safe bowl, add the almond butter and coconut oil then heat on high for about 1-minute, or until both ingredients have melted. You could also heat them on the stovetop in a small saucepan over medium heat. Add the coconut sugar, brown rice syrup, milk and almond extract. Stir to combine then set aside.

In a large mixing bowl, combine the almond flour, oat flour, baking powder and salt. Add the wet ingredients to the dry and mix until well combined. Fold in the chocolate chips last.

Transfer the batter to the prepared pan, making sure it's distributed evenly and pressed down firmly. Bake for about 15 minutes, until the center is set and the edges turn golden brown. Remove from the oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Use a sharp knife to cut them into bars. Store leftovers in an airtight container at room temperature for up to 5 days.