Mix peanut butter, maple syrup, vanilla extract, and salt together until combined
Stir in oats, almond flour, and chopped chocolate until combined
Using a 3 tbsp cookie scoop, scoop dough onto a parchment lined baking sheet
Flatten the cookies slightly
Bake at 350°F for 10-13 minutes, or until lightly golden around the edges
Cool completely
Melt dark chocolate and dip cooled cookie bottoms
Place on a parchment lined dish
Place in the refrigerator to set
Store in an airtight container at room temperature for up to 5-7 days, or in the refrigerator for up to 2 weeks
