In a medium mixing bowl, mix together creamy peanut butter, maple syrup, coconut oil and vanilla. Fold in coconut flour.
Form into rounds and place onto a tray lined with parchment paper. Transfer to freezer for at least 20 minutes.
Prepare chocolate by melting 1 cup of chocolate chunks/chips and dipping the peanut butter cookies until completely covered. Place back on baking sheet and freeze for at least an hour until firm.