In a medium mixing bowl, combine the almond flour, melted coconut oil, maple syrup, vanilla extract, and salt.
Mix well until a dough forms and is well combined.
Add the almond milk and mix again until the dough is slightly sticky but holds together.
Fold in the mini chocolate chips evenly throughout the dough.
Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
Press the cookie dough mixture evenly into the prepared pan, smoothing the top with a spatula.
Place the pan in the refrigerator and chill for at least 1 hour to firm up.
Once firm, lift the dough out of the pan using the parchment paper overhang and cut into 12 bars.
Store the bars in an airtight container in the refrigerator for up to 1 week.