preheat your oven to 350°f (175°c). in a 9 x 13 pan, combine 2 cups of organic gluten-free old-fashioned oats, 1/2 cup of cocoa powder, and 1 tsp of baking powder. add 1/4 cup of runny nut butter (such as cashew or almond). if your nut butter is not runny, melt some coconut oil and add it to the nut butter until you achieve a runny texture.

stir in 1 cup of dairy-free yogurt, 1/4 cup of maple syrup, 2/3 cup of dairy-free milk, and 1 tsp of vanilla extract. mix until all ingredients are well combined. bake in the preheated oven for 25 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. remove from the oven and let it cool slightly.

in a mixing bowl, combine 1 cup of almond flour, 1/3 cup of oat flour, 1/3 cup of creamy peanut butter, 1/4 cup of maple syrup, 1-2 tablespoons of dairy-free milk (add more if needed for desired consistency), and 1 tsp of vanilla extract.

mix until a dough forms. if the dough is too thick, add more dairy-free milk, one tablespoon at a time, until you reach your desired consistency. fold in 1/3 cup of vegan chocolate chips until evenly distributed throughout the dough.

once the brownie baked oatmeal base has cooled, spread the vegan cookie dough evenly over the top. use a spatula or your hands to gently spread the cookie dough down onto the oatmeal base, ensuring it adheres well.

slice into squares and serve warm for a gooey, indulgent treat, or chill in the refrigerator for a firmer texture. enjoy the delicious combination of chocolatey oatmeal and creamy cookie dough goodness!