Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, maple syrup, and vanilla extract until a thick dough forms.
Scoop about 1.5 tablespoons of dough and roll it into a ball. Using your hands, gently flatten the ball into a cookie shape, then press your knuckle into the center of each cookie to create an indent.
Place the cookies on the prepared baking sheet and bake for 25-27 minutes. Let them cool completely.
Once cooled, fill each cookie indent with 1 teaspoon of natural runny peanut butter. Place the cookies in the freezer for 20-30 minutes, or until the peanut butter is firm.
While the cookies are in the freezer, melt the dark chocolate chips with the coconut oil in the microwave in 30-second increments, stirring between each round until smooth.
Remove the cookies from the freezer and generously coat each one with the melted chocolate. Place them back onto the parchment paper or a wire rack.
Return the cookies to the freezer for about 5 minutes, or until the chocolate hardens completely.
Once set, remove from the freezer and enjoy your healthy, vegan, and gluten-free tagalongs!