Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
Step 2 -
In a bowl, stir together the almond flour and protein powder. Add the melted coconut oil and vanilla then stir using a fork. Every protein powder is different so add the water 1 tablespoon at a time until you reach a dough consistency.
Step 3 -
Dust a clean surface with tapioca flour and roll dough out very thin, about 1/8 inch or less. Use a small round cookie cutter (I used the cap to my cinnamon spice) to cut out cookies. Repeat until you have used all the dough. Recipe will make 20-22 cookies.
Step 4 -
Place cookies on the prepared baking sheet and bake for 5 minutes.
Step 5 -
Once cooled, stir together peanut butter and sugar. Evenly distribute about 1/2 tablespoon of the peanut butter mixture on top of each cookie.
Step 6 -
Melt chocolate and coconut oil together in a microwave safe bowl or double boiler.
Step 7 -
Spoon chocolate over each peanut butter topped cookie, using the back of the spoon to help spread the chocolate over the edges.
Step 8 -
Place cookies in the freezer for 20 minutes before sprinkling with flaked salt and serving.