In a large bowl, mix together peanut butter, sugar, and egg.
Form the dough into small balls and place on cookie sheets prepared with parchment paper, about 1-2 inches apart.
Bake at 350 degrees for about 15-20 minutes. Remove and set out to cool at room temperature for about 3-5 minutes.
Make the chocolate drizzle by microwaving the chocolate chips with coconut oil in a microwave safe container in 30-second intervals, stirring between each one, until completely melted.
Using a spoon, drizzle the melted chocolate over the peanut butter cookies and allow to set and cool at room temperature, or you can place in the refrigerator for a few minutes to set the chocolate.
Notes
Makes about 4-5 dozen, depending on the size of your cookies. These keep well in an airtight container at room temperature for up to 2 weeks, but see if they last that long without being gobbled up!