Preheat oven to 350°F. Grease a 9x9 baking dish or two bread pans.
Whisk together Ener-G egg replacer and water and set aside.
Whisk together cookie flour blend, protein powder, xanthan gum, baking soda, baking powder, and salt until combined very well.
In the bowl of a stand mixer add in your shortening, cane sugar, and coconut sugar and mix on medium for about a minute then slowly pour in your melted dairy free butter. Mix for about 3 minutes on medium high. Then add in your egg replacer and mix on high for another 3 minutes.
Turn your mixer off and add half of your dry ingredients. Mix on low until combined. Then add the rest of your dry ingredients and mix until combined. Add in your nuts and mix on low just for a few seconds until they are incorporated.
Press your cookie mixture evenly into your baking dish.
Bake for about 20 minutes or until they start to pull away from the baking pan and don't jiggle when you move the pan. They will still feel slightly soft to the touch, but they will firm up as they cool.
While they are baking make your glaze. Combine your almond butter, chocolate powder, and coconut oil in a small pot and melt while mixing continuously over medium heat. Pull off heat and let cool for about 10 minutes then add in your powdered sugar. Mix very well until combined then slowly add in your almond milk. Add a tablespoon at a time until it becomes a smooth mixture that you can easily drizzle.
Let your bars cool completely before cutting them. When you are ready to cut them scrape the edges with a butter knife just to make sure there's no sticking, then quickly flip the pan over onto a cutting board. Then go ahead and cut to your desired size.
Drizzle on your glaze and enjoy!