Preheat oven to 375 degrees and line a baking sheet with parchment paper or aluminum foil.
In a large bowl, mix together the peanut butter, eggs, and vanilla until all combined.
Next, add in the almond flour, cocoa powder, baking soda, coconut sugar, and salt, stirring the mixture until smooth, then fold in the chocolate chips.
Using a medium-sized cookie scoop, drop tablespoonfuls of cookie dough onto a prepared baking sheet and flatten the tops a bit with the back end of a spatula. You should get about 18 cookies.
Bake the cookies for 12 to 15 minutes until cookies are set, and the edges start to brown.
Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
To decorate the cookies, first, add white chocolate chips in a small microwave-safe bowl and microwave in 30-second intervals, mixing each time, until melted.
Cut a small slit at the tip of a plastic baggy or piping bag and carefully pour in the melted white chocolate chips.
Slowly pipe the chocolate onto the cookies to make them look like “bandages” and then use the melted chocolate to glue the candy eyes on.
