Line a 7-1/2 x 7-1/2-inch (inside measurements) metal pan with parchment, leaving a1-inch overhang on both sides for easy removal. Anchorthe center with a dab of oil and oil the top and sides ofthe paper and the bare pan sides that are not covered with parchment.
Preheat the oven on the convection setting to 325°F (350°F for a standard oven).
Add the oats, chocolate chips, coconut flakes (if using), sorghum flour, cornstarch, potato starch, salt, brown sugar, and granulated sugar; mix with your fingers until evenly distributed.
Add the brown rice syrup and water; using a rubber/silicone spatula, combine until everything is moist, scraping the bottom and sides of the bowl as needed.
Transfer the mixture to the prepared pan and press down with the spatula to even the top.
Evenly distribute the chocolate chips that you can see on top to ensure you get some in every bite. Bake for 30 minutes on a convection setting or to your desired color and crispness in a standard oven.
Remove the pan from the oven and transfer to a cooling rack for about 90 minutes or until cool. Remove the bites and the parchment paper from the pan and transfer directly to the cooling rack; continue to cool, if necessary. After about an additional30 to 60 minutes,
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