Preheat oven to 325 F and prepare a cookie sheet with parchment paper.
Place the flour, protein, coconut sugar, Truvia, salt and baking powder into a mixer and mix until combined.
Add in the egg, coconut oil, peanut butter, and vanilla then mix well. Add in the water 1/4 cup at a time and continue mixing until a dough forms. If the dough is too dry, add more water until you have reached a cookie dough consistency.
Use a cookie scooper to scoop round mounds of dough and place them on the baking sheet about 1 inch apart. Use a fork to press them flat.
Bake cookies for 7 minutes. Don't over bake. Remove and let cool completely
Once cooled, melt chocolate and dip each cookie until half covered.
Place the chocolate-dipped cookies in the fridge to chill until chocolate sets. Serve.
You may cool the cookie dough in the fridge for 30 minutes before baking to prevent it from spreading.