preheat the oven to 350°f (175°c). in a mixing bowl, combine almond flour, gluten-free oat flour, peanut butter, maple syrup, almond milk, and vanilla extract. mix well until a smooth dough forms.

take a few tablespoons of dough, roll it into a ball, and slightly flatten it. shape into hearts using a cookie cutter or manually, if desired. use your thumb or the back of a small spoon to make a small indent in the center of each cookie.

place the cookies on a baking sheet lined with parchment paper and bake for 18 minutes. if the cookies are smaller, 15 minutes will probably be enough. let the cookies cool completely, about 30 minutes.

once cooled, add a spoonful of creamy peanut butter into the indent of each cookie. place the cookies in the freezer for 30 minutes, or until the peanut butter sets.

while the cookies are chilling, prepare the chocolate coating. melt the chocolate chips and coconut oil together in the microwave or over a double boiler, stirring until smooth.

drizzle the whole cookie with the melted chocolate, ensuring the top and sides are fully coated. place the cookies on a parchment-lined tray. freeze the cookies for 20 minutes, until the chocolate sets. store in an airtight container in the fridge or freezer. enjoy!