Preheat oven to 350 F.
Line a baking sheet with parchment paper and set aside.
In a medium bowl, combine the almond flour, melted coconut oil, vanilla extract, maple syrup, baking soda, and sea salt, until well combined.
Form 12-14 round balls (about 1 tablespoon of dough) and place each one on the baking sheet. Flatten each cookie and then use your thumb to create a small dent in the middle of each cookie (Because this is where the peanut butter goes after they come out of the oven).
Bake for 13-15 minutes, until cookies are slightly golden brown on the edges.
Remove from the oven and once slightly cooled, use your thumb to reinforce the small dent you created.
The cookies need to cool completely before moving on to the next step.
Once the cookies have cooled, use a teaspoon to scoop some peanut butter into the center of each cookie.
Place the tray of cookies in the refrigerator for 45 minutes (or freeze for 15 minutes), so that the peanut butter hardens a bit.
Meanwhile, melt the chocolate chips and coconut oil - I do this in a microwave, but you can do this using a double boiler method, if preferred.
Quickly dip each cookie into the chocolate mixture and cover the entire thing. I find it easiest to do this using a fork, so that the excess chocolate just drips off.
Return them to the baking sheet.
Refrigerate for another 20 minutes so the chocolate sets.