Preheat the oven to 325°F. Line an 8-inch square baking dish with parchment paper, leaving enough overhang on two sides to lift the finished bars out of the pan. Spray the parchment with non-stick cooking spray.

Arrange the Homefree Chocolate Chip Mini Cookies in a single, tightly packed layer across the bottom of the prepared pan. Keep the cookies whole and arrange them as closely together as possible to create a sturdy base.

In a medium bowl, whisk together the melted vegan butter, maple syrup, gluten-free flour, vanilla, and salt until smooth and the flour is completely incorporated.

Stir in the sunflower seeds and pumpkin seeds until evenly coated. Fold in the chocolate chips.

Pour the maple-seed mixture evenly over the cookie crust. Use a spatula to gently spread the seeds over the surface, making sure the maple mixture settles into the spaces between the cookies.

Bake for 20 to 22 minutes, or until the maple mixture is bubbling across the surface and the seeds look glossy and lightly toasted.

Keep an eye on the bars toward the end of baking. The lower oven temperature helps prevent the maple syrup from browning too quickly.

Remove the pan from the oven and let it cool at room temperature for 30 minutes.

Transfer the pan to the refrigerator and chill for at least 2 hours. Do not skip this step. The chilled maple mixture needs time to firm up so the bars hold together when sliced.

Use the parchment paper overhang to lift the chilled bars from the pan and place them on a cutting board.

Using a sharp chef’s knife, press straight down firmly to cut the bars. Avoid sawing back and forth, which can cause the cookie crust to crumble.

Cut into 9 large bars or 12 smaller bars. Keep refrigerated until ready to serve for the firmest texture.