Combine your ground flaxseed meal and water in a medium bowl and allow it to gel. This will take a few minutes.
Add the rest of the ingredients you to the bowl and mix them together until you have a thick dough.
Roll the dough in to small balls, about 1-inch in size.
Place the dough balls on a baking sheet lined with parchment paper or a silicone baking mat. Use a fork to press down the dough in a criss-cross pattern.
Bake in the preheated oven for 8 minutes.
While your cookies are baking, you can prepare the chocolate for dipping. Set up a double boiler. Simmer water in a sauce pan, and place a glass bowl with the chocolate chips and coconut oil on top of the pan. Make sure the water doesn’t touch the bowl. When the chocolate looks almost all the way melted, take it away from the heat and stir to complete the melting process. Transfer the melted chocolate to a small bowl for easier dipping.
Once the cookies are cooled, dip a side of them in the melted chocolate and place on a piece of wax or parchment paper to cool.
Cookies can be stored in an airtight container at room temperature for 3 days.
Do not overbake your cookies. They will seem very soft when you remove them from the oven, but they will firm as they cool.
As written, this recipe makes small cookies. I love this for built-in portion control. If you’d like larger cookies, increase the baking time by 1-2 minutes.
Allow the cookies to cool completely before trying to dip them in the chocolate. They will firm up and hold together when they cool, but if you try to pick them up when they are hot, they will fall apart.
Make sure to use natural peanut butter that does’t have oil added as an emulsifier or any added sugar. Peanuts and salt should be the only ingredients.