Line an 8x8 inch square baking pan with parchment paper, allowing the edges to overhang for easy removal.

In a large mixing bowl, combine the gluten-free oat flour and sea salt; whisk to remove any clumps.

Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients.

Stir the mixture with a spatula until a thick, cohesive dough forms. If the mixture appears too dry, incorporate 1 teaspoon of water at a time until the desired consistency is reached.

Fold in the 1/2 cup of vegan mini chocolate chips until evenly distributed throughout the dough.

Transfer the dough to the prepared pan and press it into an even layer using a flat-bottomed measuring cup or spatula.

In a microwave-safe glass bowl, combine the dark chocolate chips and almond butter (or coconut oil).

Heat the chocolate mixture in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.

Pour the melted chocolate over the cookie dough layer and spread evenly to the edges.

Place the pan in the freezer for 30 minutes or the refrigerator for 60 minutes until the chocolate topping has fully set.

Using the parchment paper overhang, lift the bars from the pan and place them on a cutting board.

Slice into 16 bars using a sharp knife. Store in an airtight container in the refrigerator for up to 2 weeks.