Preheat your over to 350 F

In a large bowl, whisk together the eggs, coconut oil, applesauce and coconut sugar until creamy. Add in the vanilla extract and stir well.

Pour in the rolled oats, oat flour, cinnamon, salt and baking soda. Mix well until evenly incorporated.

Fold in the chocolate chips, reserving some to top.

Line a 9 x 13 baking dish with parchment paper and spread the mixture in evenly. Top with remaining chocolate chips.

Bake for about 25 minutes, until the top is golden brown.

Let it cool for 15 minutes, remove from the pan and slice into 12-16 bars.

Store at room temp for up to 5 days, or refrigerate for up to 2 weeks. To rewarm, microwave for 30 seconds or place in oven for 2 minutes.