Preheat the oven to 350°F.

Line a baking tray with a piece of parchment paper or a Silpat.

In a small bowl, mix together the dry ingredients until well combined.

In a medium bowl, mix together wet ingredients until well combined.

Add the dry mixture to the wet and stir just until combined.

Wrap the dough in plastic wrap and refrigerate it for at least one hour.

After chilling, roll the dough into 1" balls and place the balls 2" apart on the prepared baking sheet.

Bake for 8 - 10 minutes or until the cookies have turned a very light golden brown.

Let the cookies sit on the baking sheet for 10 minutes and then remove them to a wire rack to cool. Set aside the baking tray for later.

When the cookies are completely cool, melt the chocolate along with the coconut oil at half power in the microwave.

Dip half of a cookie in the chocolate and place it on the lined baking sheet.

When all of the cookies have been dipped, place the baking sheet in the refrigerator until the chocolate has hardened.

Remove the cookies to an airtight container and store at room temperature for up to 5 days. If your kitchen is exceptionally warm, you might want to store these in the refrigerator.