Grind dates in a food processor or blender with water until smooth.
Preheat oven to 350°F
Mix together the melted coconut oil, vanilla, oat flour, and date syrup.
Using 1 tablespoon scoops, form into cookie shapes. Flatten and then using your thumb, make an imprint in the center. This is where the peanut butter will go.
Repeat for all dough.
Bake for 15-16 minutes.
Remove from oven and cool to touch.
Spoon ½ tsp peanut butter into each cookie.
Place the cookies in the freezer for 15 minutes to set.
Prep the chocolate dip
In a microwave safe bowl, add chocolate and 1.5 tsp coconut oil.
Microwave for 30 second intervals stirring in between.
Remove the cookies from the freezer and begin dipping them in the chocolate.
Spoon chocolate over the top and spread to cover the whole cookie.
Repeat for the remaining cookies.
Place in the fridge to allow chocolate to set.
Enjoy! Store cookies in the fridge for 1 week.
Notes
This recipe can also substitute almond flour to make them paleo friendly.