Preheat oven to 350º F. Line an 8x8 baking pan with parchment paper, or grease well.
In a medium sized mixing bowl, combine SunButter and butter (or coconut oil), and cream together.
Add the maple syrup, flax seed meal, baking powder, and salt. Mix to incorporate.
Add the oat flour and coconut, and fold in until no dry ingredients remain. Fold in dark chocolate chips.
Into the prepared baking dish, add half of the cookie dough. Use wet hands or a pastry roller to press the cookie dough into an even layer.
Add the raspberry filling, spreading it into an even layer.
Place mounds of the remaining cookie dough over the raspberry filling, and use wet hands to spread it out into a layer. Be careful not to just push down and squish the raspberry layer. Think of pulling the dough out into a layer rather than pushing it down.
Bake the cookie bars for 18 minutes. The cookies will look slightly under baked when you take them out, but will have an amazing cookie-dough like texture. Allow to fully cool before slicing them into bars (I like to freeze them for the best looking bars).
Store leftover cookies refrigerated in an air tight container for up to 2 weeks.