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Add all of the ingredients for the cookie dough layer to a food processor. Process until a crumbly dough forms. You may need to stop the food processor several times and scrape the sides with a rubber spatula in order to help it blend. The mixture should resemble a dry cookie dough, but should press together easily when pinched. If need be, add 1 to 2 additional tablespoons of water until you get the right consistency.
Line a 8-inch or a 9-inch square pan with parchment paper. Transfer the cookie dough to the pan and press it into an even layer using your hands.
Microwave the chocolate chips and butter (or coconut oil) in a microwave-safe bowl for 20-second intervals, stirring between each interval, until melted.
Pour the melted chocolate over the cookie dough layer and spread it evenly. Refrigerate the bars for 30 minutes to 1 hour, or until the chocolate has hardened.
Pull on the sides of the parchment paper to release the whole batch of bars and transfer them to a cutting board. Use a sharp knife to cut individual squares.