Preheat your oven to 180 degrees C (350 degrees F) and line a baking sheet with parchment paper.

In a mixing bowl, combine the peanut butter, maple syrup, oat milk, olive oil, vanilla extract, and sea salt. Stir for about thirty seconds with a wooden spoon until smooth and creamy.

Gradually add the coconut flour, one tablespoon at a time. Stir between each addition until fully combined, then mix for an additional thirty seconds to form a thick dough.

Roll 12 equal balls of dough and place them on the prepared baking sheet. Press each cookie down with a fork to create a crosshatch pattern, about 2cm (3/4 in.) thick.

Bake for 10-12 minutes, or until they are lightly golden. Cool on the pan for five minutes before transferring to a wire rack to cool completely.

For the chocolate dip, melt the chocolate using a double boiler or a small saucepan over low heat, stirring continuously. Dip each cookie halfway into the melted chocolate and return to the lined cookie sheet.

Allow the chocolate to cool at room temperature until it’s set.

Store cooled cookies in a sealed container at room temperature for up to three days, or refrigerate for about a week. For longer storage, freeze them in an airtight container.