Gluten Free Coconut Cookie Bars

1. Preheat the oven to 325ºF.

2. Stir together the almond milk, agave, and chia seeds to make homemade condensed milk. Set aside to thicken.

3. Line a 7 x 11 in. glass baking dish with parchment paper and lightly spray with cooking oil.

3. For the cookie batter, set out the butter to bring to room temperature.

4. In a large bowl, whisk together the blanched almond flour, tapioca flour, salt, and soda.

5. Beat butter on medium-high until light and fluffy.

6. Add in the egg, vanilla, and agave. Beat until well combined.

7. Pour the wet ingredients into the dry ingredients and stir well.

8. Pour half of the cookie dough into the baking dish and even out with the back of a spoon.

9. Then spread out the chocolate chips over the cookie dough.

10. Then spread out a layer of walnuts, the remaining cookie dough, one cup of coconut, the milk mixture, then finally the remaining cup of coconut.

11. Slightly press down on the top layer of coconut.

12. Bake for 30–40 minutes or until browned and the center is no longer jiggly. Rotate halfway through baking.