Mix almond flour and protein powder in a large mixing bowl. Set aside.
Mix coconut nectar, nut butter, and vanilla in a medium bowl.
Pour the wet ingredients into your dry ingredients, and mix to combine. Add the chocolate chips, and mix.
Line an 8" square pan with parchment paper. Press your dough into the pan, and flatten with your hands or with the back of a spoon.
Place in the freezer to chill for 20 minutes.
Meanwhile, make the topping. Melt your chocolate chips and coconut oil in a small pot on the stove. Mix to combine.
Pour your chocolate topping over your cookie dough, and place in the fridge to set, 1-2 hours.
Cut into squares, and store in an air-tight container in the fridge.
