In a small bowl, make your flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water. Stir well and let sit for 5-10 minutes to thicken. 

Preheat the oven to 350ºF / 180 ºC. Line and grease an 8 x 8-inch pan. 

In a medium bowl, combine together the flour, almond meal, brown sugar, baking powder and salt. 

In a large mixing bowl, mix the flaxseed mixture, almond butter, almond milk and vanilla. 

Add the dry ingredients to the wet ingredients and mix well. Do not over mix. 

Fold in the chocolate covered peanuts and almonds, reserving the chocolate bars to top the cookie bars.

Pour the cookie bar batter into the prepared pan, spreading out evenly. Top with the reserved chocolate bars and bake for 25-30 minutes, until the top is golden brown. For super gooey bars, only bake for 20 minutes.

Remove cookie bars from the oven and let them cool for 30 minutes. Use the parchment paper to lift the cookie bars out of the pan. 

Once the cookie bars are cool, cut into 16 bars and enjoy!