Preheat oven to 350 degrees.
Combine all the dry ingredients in a large bowl. In a separate bowl, combine coconut oil or butter, peanut butter, egg and vanilla. Mix until smooth. Mix the wet ingredients with the dry until thoroughly combined. Chill dough in fridge for 30-60 minutes, until dough is firm. Form into1 inch balls and place on baking sheet lined with parchment paper. Bake for 8-10 minutes.
Once slightly cool, use thumb to make small indent in the center of each cookie.
Fill hole with small dollop of sugar free caramel sauce. Place cookies in freezer for 15-20 minutes to allow caramel to harden. Next melt together dark chocolate and coconut oil. Drizzle chocolate over cookies. Store cookies in airtight container for up to 5 days in fridge.