In a medium bowl, combine almond flour, coconut sugar, ground flax, and salt. Stir in melted coconut oil, water, and vanilla extract until a dough forms.

Place the dough between two sheets of parchment paper and gently roll it out to approximately ⅛ inch thick.

Using a sharp knife or a pizza cutter, slice the rolled dough into rectangles measuring approximately 3.5 inches by 0.75 inches.

Preheat your oven to 350°F (175°C) and bake the cookie rectangles for 8 to 10 minutes.

Once the cookies have cooled, spread peanut butter evenly on half of the cookies and sandwich them with another cookie.

Melt dairy-free dark chocolate in a microwave-safe bowl in 30-second intervals, then dip each bar into the melted chocolate.

Chill the coated bars in the refrigerator for at least 30 minutes, or until the chocolate is firm and set.