Preheat oven to 350 degrees F (180 degrees C). Line an 8x8 baking dish with aluminum foil and lightly spray with cooking spray.
Add Refined Coconut Oil (1/2 cup) and Coconut Sugar (3/4 cup) to a large bowl and stir 1-2 minutes until you reach a crumbly texture.
Stir in Egg (1) and Vanilla Extract (1 teaspoon), then continue to mix for another 1-2 minutes until a smooth consistency is reached.
Add Sea Salt (1/2 teaspoon), Baking Soda (1/2 teaspoon), and Ground Cinnamon (1/4 teaspoon) and continue stirring until well mixed.
Gradually stir in Chickpea Flour (1 cup), mixing until dough comes together. If the dough seems too wet, you may add another 1-2 Tbsp of coconut flour.
Press half of the dough mixture into the bottom of the lined 8x8 pan then spread Apple Butter (6 tablespoon) over the bottom dough. You want a thin layer to cover all of the first layers, this should take approximately 1/2 cup, but you may not need quite that much.
Add remaining dough by dropping small spoonfuls of dough, then gently flatten them, it won’t cover all of the apple butter, which is fine.
Mix the Ground Cinnamon (1/2 teaspoon) and Coconut Sugar (1 tablespoon) together in a small bowl, then sprinkle evenly over dough.
Bake 23-25 minutes or until edges are set and the center is just slightly loose.
Allow it to cool completely before cutting into squares.
Bars are best served immediately once fully cooled. You can store them in an airtight container at room temperature for 3-4 days.