Dough
1. Combine peanut butter, maple syrup, and coconut oil in a medium-sized saucepan.
2. Begin to heat over medium heat and stir constantly until the ingredients boil gently.
2. Keep boiling for 5 minutes, stirring constantly, as the ingredients let off steam and caramelize slightly.
3. Remove from heat and stir in vanilla extract. The alcohol in the extract will bubble off in the hot mixture.
4. Transfer the peanut butter mixture into a large mixing bowl and stir in oat flour, whole oats, and salt.
Mix until it forms a smooth dough.
4. Using an ice cream scooper, scoop 2-tablespoon-sized balls onto the baking sheets.
5. Gently flatten each cookie and tuck in the sides to make round ½ inch thick disks. Space 1-inch gap between cookies to allow for spreading.
6. Make 20 cookies.
5. Bake 14 minutes or until cookie edges and bottoms brown.
6. and the cookie becomes firm on the outside and stays chewy on the inside.
7.Place cookies in the freezer for 15 minutes.

Chocolate
8. Combine chocolate and coconut oil in a microwave-safe bowl and microwave for 1 to 1.5 minutes.
9. Remove and stir to combine into a glossy smooth chocolate coating.
10. Remove cookies from the freezer and place them on a clean piece of parchment paper.
11. Hold one cookie in your hand and dip the top into the melted chocolate.
12. Dip 1 or 2 times for thin or thick chocolate coating. 12. Press a little salt into the chocolate to stick.
13. Allow the dipped cookies to harden in minutes.

Serve to chocolate lovers on special occasions.
Enjoy the dessert.
Stay tuned for the next recipe.