1. Preheat the oven to 350°F (175°C).
2. Line a 9x13 inch baking pan with parchment paper.
3. In a large mixing bowl, combine the rolled oats, whole wheat pastry flour, almond flour, shredded coconut, chopped pistachios, brown sugar, and baking soda.
4. In a saucepan over medium heat, melt the unsalted butter and coconut oil together. Stir in the honey and vanilla bean paste.
5. Pour the melted mixture over the dry ingredients and mix thoroughly.
6. Gently fold in the chocolate chips.
7. Scoop the mixture into the prepared baking pan and press it down firmly.
8. Bake for 20-25 minutes, or until the edges are golden brown.
9. Let cool completely in the pan before lifting out and slicing.
10. Drizzle with melted coconut oil before serving.
