Preheat oven to 350 degrees. Line a 7 x 11 inch glass baking dish with parchment paper and grease with coconut oil or cooking spray. Set aside.
Mix together the sweetened milk mixture in a small bowl and place in fridge to thicken.
Whisk together all of the dry ingredients for the cookie dough in a large mixing bowl - the almond flour, arrowroot flour, baking soda, salt, and coconut palm sugar.
Add in the egg, non-dairy milk, melted butter or oil, and vanilla. Mix well.
Now lets layer! Spread ½ of the cookie dough batter into the bottom of the prepared dish, using wet fingers or a spoon to spread and smooth the top.
Then, sprinkle the cup of chocolate chips and the cup of chopped nuts evenly over the cookie dough.
Spread the remaining cookie dough over the nuts and chocolate chips.
Spread 1 Cup of the coconut flakes over the cookie dough.
Then, pour in the sweetened milk mixture.
Then top with the remaining cup of coconut, slightly pressing it into the milk mixture.
Bake 30 - 40 minutes or until starting to brown and center of cookie bars is no longer jiggly and starts to puff up. Rotate ½ way through baking.
Notes
Nutritional Information calculated using walnuts.
If you have an almond flour allergy, simply replace my cookie dough batter with your favorite allergy free cookie dough recipe.
I haven't tried making this Vegan, but I'd imagine a chia egg would work well in this recipe.