Preheat the oven to 350°F and line a cookie sheet with parchment paper.

Sift dry ingredients (oat flour to salt) together in a medium size bowl, then add wet ingredients (peanut butter to coconut oil) in a separate large bowl. Mix the wet ingredients together until smooth. If peanut butter isn’t runny enough, place in microwave for 10-15 seconds to soften.

Add the dry ingredients to the wet and mix together until a uniform dough has formed. Roll dough into large tablespoon sized balls and place onto the lined cookie sheet.

Using a flat surface or your hand, press cookies down gently until flattened. Bake in the oven for 10 minutes, until bottoms are light brown. Allow to cool before serving.

While cookies are cooling, melt the chocolate and coconut oil in a microwave safe bowl by heating for 15-20 seconds at a time. Stir between each heating and repeat until it is smooth and melted.

Dip the cookies in the chocolate and place back on the cookie sheet or on a plate then refrigerate for 30 minutes so that chocolate hardens.