Preheat oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
Prepare your flax 'egg' by combining your ground flaxseed with 2.5 tablespoons of warm water. Let it sit for 15 minutes.
In a large mixing bowl, add your dry ingredients and mix well. In a seperate bowl, add your wet ingredients, along with your prepared flax 'egg', and mix well. Combine your wet and dry ingredients. Fold through your strawberries and chocolate chips.
Transfer your cookie bar batter in the lined pan and spread out in an even layer. Bake for 20-25 minutes, or until a skewer comes out clean from the center and the edges go golden.
Allow strawberry cookie bars to cool in the pan completely, before slicing into bars.
* To make the flax egg, combine 2.5 tablespoons of warm water with the ground flaxseed. Around 15 minutes later, a gel should be formed.Healthy Strawberry Cookie Bars (Keto, Vegan, Paleo) are best eaten fresh. Leftover bars should be stored in the fridge and will keep for 5 days. Strawberry cookie bars are freezer friendly and will keep well frozen for up to 2 months.