Grease bottom and sides of slow cooker with coconut oil. Cut a piece of parchment paper or wax paper to fit the bottom of slow cooker. Grease the parchment paper too.

In a medium size bowl, mix together coconut oil, eggs, sugar and vanilla.

In a separate bowl, add remaining ingredients except chocolate chips and mix well.

Add wet ingredients to the dry ingredients. Add chocolate chips until combined.

Spread cookie dough into slow cooker insert and smooth the top.

Cook on low for 2 ½- 3 hours until center is set and toothpick comes out clean when placed in the center. Mine was perfectly done after around 2 hours 40 minutes but all slow cooker times may vary.

When finished, take insert out of slow cooker and let cool for half hour. Take parchment paper with the cookie dough out of inset and allow to cool on wire rack for another 30 minutes. When completely cooled, cut into bars. Serve immediately or store in airtight container for 3-5 days.