In a bowl, mix the all the dry crust ingredients, and then use a pastry cutter to cut in the syrup and oil. It should be crumbly, but press together easily.
It would also work to stir in some chia meal or flax meal for some added nutrition.
Press evenly into the bottom of a 8X8 pan lined with parchment or greased. Bake for 15 minutes, and set aside to cool.
While the crust cools, place all nut butter filling ingredients into a microwave safe bowl.
Heat for about a minute and then whisk vigorously until smooth. Taste. If you like things sweeter, now is the time to add a bit more. (Alternately, you could heat the ingredients over a medium low stove top)
Spread evenly over the cookie crust.
Melt the chocolate and milk in a microwave safe bowl, about a minute.
Whisk until all the chocolate has melted and the mixture is smooth.