First, make the shortbread cookie base. In a medium-size bowl, mix oat flour, sugar, salt, and baking powder by hand, with an electric mixer, or in a bowl of a stand mixer until everything is well incorporated and there are no lumps of powder or flour.

Next, mix the wet ingredients into the dry ingredients until a thick dough forms. If you need water to make this happen, then add it.

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Shape dough into a ball and place it between two pieces of parchment paper. Press it down with the palm of your hand and then use a rolling pin or can/jar to roll the dough out until it is about ¼ inch thick. Use a small glass (such as a shot glass) or circular cookie cutter (about 1-1.5 inch in diameter) to cut out circular cookies and place them on your parchment-lined cookie sheet. Gather leftover cookie dough and repeat steps until all dough has been used (should make 30-40 cookies, depending on the size).

Bake cookies at 350 F. for 12-15 minutes until firm and a little crisp (they will crisp more after fully cooling). Transfer onto a plate or wire rack and let cool completely (you can place them in the freezer to cool faster, only takes about 5-10 minutes). Save your parchment paper!

While the cookies are cooling, stir up peanut butter to get it smooth, adding in the maple syrup, if using. If your peanut butter is cold or tough to stir, place in a microwave-safe bowl and heat in the microwave in 30 second increments and stir again.

Place cookies back on the cookie sheet and parchment paper.

Add ½ -1 tsp of peanut butter on top of each cookie, spread it out, then sprinkle with sea salt. Chill cookies in the freezer for 10-15 minutes, or until the peanut butter is set.

Make the chocolate coating by melting chocolate chips and coconut oil in a small pot. Heat over low heat, stirring continuously. Remove from heat when almost all of the chips have melted and continue to stir until smooth.

Using a fork (or your fingers - my method. Messy on your hands, but quicker), dip the chilled cookies in the melted chocolate. Let any excess chocolate drip off or scrape off the side of your bowl before placing them back on your parchment-lined baking sheet.

Chill tagalongs in the refrigerator or freezer until the chocolate is set.