Add 2 tbsp coconut oil to a medium bowl and microwave until melted. To the bowl, add the maple syrup and vanilla extract. Whisk until combined. Add the almond flour, baking powder, and a pinch of salt. And mix, folding in the almond flour, until combined.
Roll a spoonful of dough into a ball then place on a baking sheet. Press down and use a small spoon to make an indentation in the center of the dough. Repeat with the remaining dough.
Bake in the preheated oven for 8-10 minutes or until golden brown and firm. Remove and let cool completely.
Once cooled, spread a spoonful of peanut butter into the dent in the cookies. Transfer to the fridge and chill for about 30 minutes or until the peanut butter is firm.
Add the chocolate chips and remaining 1 tsp coconut oil to a small bowl. Microwave in 20 second intervals, stirring each time, until smooth.
Dip a peanut butter topped cookie into the melted chocolate, using a fork to lift out of the chocolate and let the excess chocolate drip off. Repeat with the remaining cookies.
Chill for 20 minutes or until the chocolate has set and enjoy!
