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Step 1
Preheat oven: Preheat oven to 350°F.
Step 2
Mix ingredients: Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl.
Step 3
Form cookies: Scoop dough using a tablespoon and form into a round cookie shape, use your finger to create a small dent in the center of each cookie.
Step 4
Bake: Place cookies on a parchment lined baking sheet for 15-18 minutes, until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet.
Step 5
Add peanut butter: Once cookies have cooled, add 1/2-1 teaspoon of peanut butter into the dent of each cookie and spread it a little over the top.
Step 6
Chill: Place cookies in the fridge or freezer for about 15-30 minutes to let the peanut butter harden up a bit.
Step 7
Melt chocolate: Melt chocolate chips and coconut oil in double boiler or in the microwave. For the microwave method, add chips and coconut oil to a microwave safe bowl and heat for 1 minute, stir and heat in 30 second increments until chocolate has melted.
Step 8
Dip cookies: The peanut butter should be chilled at this point so you can remove cookies from the fridge/freezer and dip each into the melted chocolate, one by one. Use a fork to dip and remove the cookie from the chocolate, making sure to let the excess chocolate drip off before transferring back to the baking sheet lined with parchment.
Step 9
Let cookies set: Place chocolate covered cookies in the fridge or freezer for about 15-20 minutes to let chocolate set. Enjoy right away and store any leftovers in the fridge until ready to eat.