1. Combine the almond flour, cocoa powder, coconut sugar, salt, and baking soda in a medium-sized bowl. Whisk together well.
2. Add the egg, 2 tablespoons melted coconut oil, and 1 teaspoon of the peppermint extract to the dry ingredients and stir to combine. Use your hands to form a loose ball of dough, then place on a piece of parchment paper and press the ball together using the parchment.
3. Refrigerate the dough for 15 minutes. While the dough is in the refrigerator, line two baking sheets with parchment paper and set aside. Preheat the oven to 325°F.
4. Remove the dough from the refrigerator and divide in half; between two sheets of parchment paper, roll out each half to 1/8-inch thick, 8-inch diameter circles.
5. Using a 2-inch round cookie cutter (a shot glass works too!) cut out the cookies; if necessary, clean the edges of the cookie cutter with a damp cloth between each cookie. Place the cookies onto the parchment-lined baking sheets. Combine and roll out any excess dough to make additional cookies.
6. Bake the cookies for 10-14 minutes, or until the tops appear dry, keeping a close watch to prevent burning.
7. Remove the cookies from the oven and allow them to cool on the baking sheets, about 15 minutes.
8. While the cookies are cooling make the chocolate mint coating. Melt the chocolate chips, 1 tablespoon of coconut oil, and peppermint extract in a double boiler.
9. Use a fork to dip the cooled cookies into the chocolate mint coating, tapping the fork gently on the side of the bowl to allow excess chocolate to drip off. Place the coated cookies back onto the parchment, then place in the refrigerator for 15 minutes to set. Store cookies in the refrigerator or freezer.
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Denver - Design District - Alameda and Broadway