Line a large baking tray or platter with parchment paper and set aside.
In a large mixing bowl, add your coconut flour, peanut butter and syrup and mix very well, until fully combined.
Using your hands, form small balls and place on the lined plate or tray. Press each ball into a flat cookie shape, using a fork to cross either side. Freezer until firm.
Once cookies are firm, melt your chocolate chips. Using two forks, dip each cookie in the melted chocolate until completely combined. Repeat process until all cookies are covered. Refrigerate until firm.
To make this keto friendly, use keto chocolate chips and keto maple syrup. TO STORE: Leftover cookies can be stored at room temperature, covered, for up to one week. The chocolate coating prevents them from melting or becoming soft. If you want them to keep longer, store them in the refrigerator for up to four weeks.TO FREEZE: Place them in a ziplock bag and store them in the freezer for up to 6 months.