Chocolate Dipped Peanut Butter Cookies with Sea Salt

1 1/2 cups whole wheat pastry flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup butter, softened
1/2 cup creamy peanut butter 
1/3 cup brown sugar
1/3 cup cane sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/4 cups semi sweet chocolate chips
1 teaspoon coconut oil
1 tablespoon Grey Celtic sea salt

1. Heat oven to 375°F. Mix the dry ingredients together in a bowl.
2. Cream the butter and peanut butter together in a large bowl. Add the vanilla and sugars and beat well. Beat in the egg until smooth.
3. Add the dry ingredients and mix to incorporate.
4. Form dough into small balls about 1 inch in diameter. Smash the balls into 2 1/2 inch circles and place on parchment covered sheet pans about 1 inch apart. Bake for 8-10 minutes until lightly browned around the edges. Remove from oven and let cool a few minutes. Transfer to a wire rack and cool completely.
5. Melt the chocolate chips and coconut oil in a glass measuring cup or small glass bowl in a microwave oven or in a small saucepan over low heat. Stir chocolate until completely melted and smooth.
6. When cookies are cool, dip half of each cookie in melted chocolate or smear on the chocolate over half the cookie with a spoon. Place on the parchment covered sheets. Sprinkle the chocolate with a few grains of Celtic sea salt. Let cool again until the chocolate hardens before serving. Will keep in an airtight container for 3 days. Makes about 30 cookies.