Add the gluten-free oat flour, almond flour, almond butter (or pecan butter), maple syrup, vanilla extract, and a pinch of sea salt to a food processor. Pulse until the mixture begins to come together.

With the food processor running, add dairy-free milk one tablespoon at a time until a soft, doughy texture forms. The dough should resemble cookie dough and easily hold together when pressed between your fingers.

Place the dough between two sheets of parchment paper and roll into a rectangle about 1/4 inch thick.

In a small bowl, mix together the peanut butter, maple syrup, coconut oil, vanilla extract, and oat flour until smooth and thick.

Spread the peanut butter filling evenly over the dough, leaving a small border around the edges.

Starting from the long side, carefully roll the dough into a tight log, similar to a cinnamon roll log.

Place the log in the freezer for 20–25 minutes so it firms up and is easier to slice.

Remove from the freezer and slice into 10 rolls.

Melt the chocolate chips with the coconut oil until smooth. Dip the rolls into the melted chocolate or drizzle the chocolate over the tops.

Place the rolls on parchment paper and chill until the chocolate coating sets.