Gluten Free Half Dipped Peanut Butter Cookies

Combine 1 egg, 1/4 cup maple syrup, 1 tsp vanilla, 2 tbsp coconut sugar and 3/4 cup natural peanut butter in a bowl. In a separate bowl, combine 3/4 cup almond flour, 1/4 tsp baking soda, and a pinch of salt. Combine the wet and dry ingredients and roll dough into small balls. Place the dough balls on a baking sheet. Use a wet fork to press the cookies down and create the criss cross marks. Bake at 325°F for about 13 minutes. Let cool completely. Melt your favorite chocolate (like a dark chocolate bar) with a little coconut oil. Dip the cooled cookies halfway into the melted chocolate and sprinkle with sea salt flakes.