Preheat Oven to 350 degrees Fahrenheit.

*Optional*: Add the nuts to a pan and toast for 5-10 minutes, until they emit a nutty aroma. Chopped nuts may burn quickly, so keep an eye on them past the 5 minute mark. Remove from the oven and let cool.

In a large food processor (10 cup or larger) add the Oatmeal and Coconut Flakes. Blend until a fine flour is created. Remove from food processor and add to a mixing bowl. Set aside.

To the now empty food processor add Almonds and Pecans. Process until the mixture becomes smooth, similar to nut butter. Using the warm nuts from the oven should help. Be patient in letting the mixture come together. Keep scraping the sides as needed. If the mixture is having trouble coming together, you may add 1 Tbsp Coconut Oil or similar oil. Do not add water to the mixture.

Blend in the Honey, Maple Syrup, Egg, Vanilla Extract until combined.

Add the wet ingredients from the food processor to the mixing bowl with the oats and coconut flakes. Add Baking Soda, Protein, and Salt. Mixing until all of the ingredients are combined.

Add the Chocolate Chips and gently fold in until evenly distributed.

Spray a medium sized (8"x8" or similar) pan with cooking spray and add the mixture. Press the mixture into an even layer.

Bake for 18-20 minutes, until the edges are beginning to golden and the center is firm.

Split into 8 equal quantities. Food will keep in the refrigerator for 5-7 days.