Start by lining a baking sheet with parchment paper and set aside.
Next, add the peanut butter, raw honey, coconut flour, collagen protein, flax seeds, vanilla, and sea salt to a large mixing bowl and mix well until combined.
Place in the freezer for 15 minutes.
Next, add the chocolate chips and coconut oil to a saucepot over low heat and stir until melted. Set aside.
Roll the chilled peanut butter dough into bite-sized rounds and dip half into the melted chocolate mixture.
Place on the parchment-lined baking sheet and flatten to resemble a medium-sized cookie. Set in the fridge for 1 hour before storing in a glass container until ready to enjoy!