Preheat the oven to 350F and line 2 baking sheets with parchment paper.

In a large mixing bowl, whisk together the oat and almond flours, cocoa powder, and salt. In a medium sized mixing bowl, whisk together the peanut butter, 1/3 cup coconut oil, sugar, and vanilla. Add the wet ingredients to the dry ingredients and stir till everything is well combined (you may need to stop using a spatula and start using your hands to finish mixing—the dough is stiff).

Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet, the use a thumb to make an indent in the center of the cookie. When you’ve used up all of the dough, transfer the baking sheets to the oven.

Bake for 7-8 minutes, or until the bottoms of the cookies are just darkening. Allow the cookies to cool on the sheet for 15 minutes, then transfer them to a cooling wrack. Allow them to cool completely before moving on.

Set up a double boiler by bringing a small saucepan of water to a boil, then placing a pyrex bowl over it. Add the chopped baking chocolate and remaining tablespoon coconut oil. Heat the chocolate, stirring with a rubber spatula as you go, until it’s glossy and smooth.

Place a teaspoon of the melted chocolate mixture into each thumbprint, followed by a piece of peanut butter cup. Repeat with all remaining cookies. Allow the cookies to cool and centers to harden before serving (you can do this by popping the cookies into the fridge for 30 minutes). Enjoy!