Start by mixing the softened unsalted butter and packed brown sugar in a large bowl until the mixture is smooth and creamy—about 2-3 minutes.

Stir in the maple syrup and vanilla extract, blending well until everything is fully incorporated.

Gradually stir in the heat-treated all-purpose flour and almond flour along with the salt until a soft dough forms.

If the dough is too thick, add in the milk, one tablespoon at a time, until you achieve a moldable dough consistency.

Gently fold in the mini chocolate chips, ensuring they're evenly distributed.

Line an 8x8-inch pan with parchment paper. Press the cookie dough mixture evenly into the pan.

Place the pan in the refrigerator for at least an hour until the bars are firm. Once set, slice into squares and serve chilled.