Preheat the oven to 350F, and line a 8x8 or 9x9 pan with parchment paper, or use a square silicone pan. Set aside.

In a small bowl, combine chia seeds with water and set aside until gel forms (about 3-5 minutes).

In medium bowl combine oats, almond meal, shredded coconut, spices, baking soda and salt. Stir with large spoon until well combined. Set aside.

In large bowl, using hand mixer (or stand mixer with paddle attachment) cream together softened coconut oil and coconut sugar, about 1-2 minutes. Add in nut/seed butter, brown rice syrup (or honey), vanilla and chia seed/water; mix until until well combined.

Add dry ingredients to large bowl of wet ingredients and stir until just combined.

Add in chopped apples stirring with large wooden spoon until combined. Mixture should be thick and fairly wet, not too dry.

Press mixture into prepared pan and bake for 18-22 minutes, or until edges have slightly browned.

Let mixture cool in pan for 1 hour before removing. Waiting 45 minutes to one hour will ensure the bars stay together when cut.

Carefully remove mixture with parchment paper from pan. Using a large, sharp knife cut into 16 squares.

Keep cookie bars in airtight container 5-7 days at room temperature. Cookies may also be stored in fridge, or kept in freezer up to one month fresh.