Preheat oven to 350°F.

Prepare two baking sheets with either silpat mats or parchment paper.In a medium bowl.

Add almond flour, cocoa powder, coconut oil, maple syrup, vanilla and salt

Using a small cookie scoop or a tablespoon, scoop the dough and form into a round cookie shape, use your thumb to create a small dent in the center of each cookie.

Place cookies on a parchment lined baking sheet for 13-16 minutes, until cookies are slightly golden brown on the bottom.

Let cool completely on the cookie sheet.

Once cookies have cooled, add a small spoon of almond butter into the dent of each cookie and spread it a little over the top.

Place cookies in the freezer for about  20-30 minutes to let the nut butter harden a bit.

In a medium bowl, melt chocolate chips and coconut oil in the microwave (you can also use double boiler). If using the microwave, add chips and coconut oil to a microwave safe bowl and heat for 1 minute, stir and heat in 30 second increments until chocolate has melted.

Remove cookies from the freezer and dip each into the melted chocolate, one by one. Use a fork to dip and remove the cookie from the chocolate, making sure to let the excess chocolate drip off before transferring back to the baking sheet lined with parchment.

Place chocolate covered cookies in the fridge or freezer for about 15-20 minutes to let chocolate set. Enjoy right away and store any leftovers in the fridge until ready to eat.