Preheat oven to 350 and line an 8x8 baking dish with parchment paper
Combine the cookie layer in a bowl until well combined.
Press a little over half of the mixture into the baking pan and bake for 15 minutes.
Meanwhile, make the berry layer by placing the berries, lemon juice, and maple syrup in a small saucepan over medium-high heat. Crush the berries with a spoon until mushy. Remove from heat and stir the chia seeds and vanilla in.
When the cookie layer is done, spread the blueberry mixture evenly, then top with the remaining cookie mixture crumbles.
Bake for 20-25 minutes, or until golden brown. Cool on a wire rack.
While the bars are cooling, make the drizzle by blending the wet ingredients (starting with 1 tbsp water) in a blender, adding more water if necessary (you want to be able to drizzle it.)
Once cool, cut into bars and then drizzle the blueberry mixture over the top with a spoon.
Store in an airtight container on counter or fridge for 4-5 days.