Healthy Copycat Tagalong Cookies (vegan, gluten-free, paleo friendly)

0 Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
1 In a large bowl, add the almond flour, coconut oil, maple syrup, vanilla, and salt. Mix with a spatula until well combined. Form/roll dough into about 1 tablespoon size cookie balls. Place on baking sheet and use your finger or thumb to make a small indent in the center of each cookie (for the peanut butter after it’s done baking). Bake for 15-18 minutes, until cookies are slightly golden brown. Let it cool completely on the pan.
2 Once cooled, add about 1/2 to 1 tsp of peanut butter to the indent/center of each cookie. Spread it evenly over the top. Place in the fridge for 30 minutes or freezer for 15 minutes so the peanut butter sets and hardens.
3 Melt the chocolate in the microwave in 30 second increments, stirring in between each increment until melted and smooth. Mine took 1 minute total.
4 Remove chilled cookies from the fridge and carefully dip each cookie in the melted chocolate, using a fork to remove the cookie and let the extra chocolate drip off before transferring it back onto the lined baking sheet. Place cookies in the fridge or freezer for 20 minutes to let the chocolate set. Enjoy! Store extra cookies in the fridge or freezer until ready to eat.