• Preheat the oven to 350° F.
• In a bowl, combine the dry ingredients and set aside.
• In a smaller bowl, melt the coconut oil, then add in the maple and vanilla and stir.
• Pour the liquid ingredients into the dry ingredient bowl and mix until fully combined and a dough forms.
• Roll into 12-14 balls. One by one, flatten each ball with your hand and using your thumb, create a well in the middle to allow for the sun butter after baking.
• Bake for 10 minutes, until beginning to brown slightly (the bottom will be golden).
• Allow cookies to cool completely and then fill each well with ½-1 teaspoon of sun butter. The amount depends on how deep the the hole is and how sun buttery you want your tagalong.
• Freeze the cookies until the sun butter is firm to the touch -- this will take several hours.

Chocolate Coating

• Before dipping, line a baking pan with parchment or wax paper.
• When ready to dip, melt together the chocolate chips and coconut oil until smooth. This can be done on a double boiler or in the microwave in 30 second intervals until everything is melty.
• One by one, dip each cookie into the chocolate mixture using a fork. Tap off the excess chocolate and scrape along the edge of your bowl to ensure a nice thing layer of chocolate coating.
• Place the dipped cookies on prepared baking pan, and place in the fridge until the chocolate coating is completely firm.
• Enjoy! Store in fridge or freezer (allowing to thaw a bit before serving).