Pre-heat the oven 180° C and line two baking trays with waxed baking paper.
Add the peanut butter, melted coconut oil, maple syrup, vanilla and almond essence to a bowl and mix to combine. Add in the flour, Lacuma (optional) and salt and mix well.
Add in the water and mix again to form a dough. If it’s too crumbly keep adding in a little water until it comes together.
Sprinkle a chopping board with flour and then roll out the dough to about 1/2 cm thick (you might need to do this in batches).
Cut out, using cookie cutters and place on the baking trays.
Bake for 10 minutes then remove from the oven and allow to cool.
Melt the chocolate over a double boiler.
Pour into a bowl then dip the cookies in the chocolate.
Set aside on the baking trays to cool completely.
Store in an airtight container.