Preheat oven to 325 F and line 2 baking sheets with parchment paper. Set aside.
In a medium-size mixing bowl, mix together the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
Once the dry ingredients are well combined, add the egg, melted coconut oil and peppermint extract.
The dough should form a big ball!
Refrigerate the dough for 15-30 minutes.
Remove the bowl from the fridge.
Line a piece of parchment paper on the counter and add the ball of dough onto the parchment. Place another piece of parchment paper on top, and use a rolling pin to make it nice and flat and even!
Now, begin forming the cookies.
To do this, use a round cookie cutter or the back of a small cup as a “cookie cutter,” to form round cookies.
Gently place each cookie flat on the baking sheet.
You want the cookies to be nice and thin, about ¼ inch thick.
Repeat process until all of the dough is used.
Bake for 18-20 minutes or so.
Let them cool, and they will firm up once they have cooled completely.
Once the cookies have cooled, prepare the chocolate sauce.
To make the chocolate sauce, add the chocolate chips and coconut oil into a microwave safe bowl, and then microwave in 3, 30-second intervals, stirring to ensure that a liquid chocolate is formed! Once you have the perfect liquid chocolate mixture, stir in the peppermint oil.
Dip each cookie into the melted chocolate mixture and return them to the baking sheet.
Return to the fridge to set for about 10-15 minutes.