Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a

16×22-inch (40×55-centimeter) baking sheet with Gefen Parchment Paper.

Mix oil and sugars until smooth. Add eggs, yolks, almond milk, and vanilla extract and mix.

In a separate bowl, mix flour, cornstarch, baking powder, and chocolate chips.

Slowly add the dry mixture to the wet ingredients, mixing just until incorporated.

Spread the mixture evenly on the prepared baking sheet. Bake for 22 minutes.

Place honey in the microwave for 30 seconds. Brush the cookie crust with warm

honey as soon as you remove the pan from the oven and top with your favorite toppings. Press the toppings gently onto the cookie crust.

Allow to completely cool in the pan. Once cooled, remove from the pan with

the parchment paper. Drizzle with melted chocolate. Once the chocolate is set, cut into 3×3-inch (8×8-centimeter) squares. These cookie squares are freezer friendly.