Preheat oven to 350 F. In a mixing bowl or in the bowl of a stand mixer, beat together the egg, vanilla, peanut butter, melted coconut oil, and maple syrup until well combined. Keep mixing until the peanut butter is completely incorporated into the mixture.

Slowly fold in the oats, almond flour, baking soda, and sea salt until no flour clumps remain. The dough will be slightly thinner than typical cookie dough which is okay.

Add the peanut butter chips and chocolate to the bowl and fold into the batter.

Using a large 2 oz cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. These cookies do spread when baked, so be sure not to overcrowd the pan. Sprinkle more chocolate and peanut butter chips over cookie dough before baking in the oven for 9 - 11 minutes. The cookies will be done with the edges turn a golden brown color and the middle looks slightly set. The cookies will continue to cook as they cool down on the baking sheet.

Sprinkle sea salt over the cookies and allow them to cool down before serving.