Preheat oven to 300F and line 2 baking sheets with parchment paper.

In a large bowl, whisk to combine almond flour, cocoa powder, monk fruit, baking powder and salt. Mix egg, butter, vanilla and peppermint extract in a small bowl then stir well into the dry ingredients to make a dough. Divide dough into 2. Place each piece in plastic wrap and flatten into a round disc. Freeze for about 15 minutes.

Take out one of the discs and place between 2 pieces of parchment paper. Using a rolling pin, roll out dough to about ¼ inch thick. Using a 2 inch round cutter, start cutting circles but do NOT remove the circles. Carefully lift the parchment paper with cut cookie circles and place onto a baking sheet. Put baking sheet back in the freezer for another 15 minutes.

Using an offset spatula, carefully slide underneath each circle from end to end to loosen and place cookies onto another parchment lined baking sheet. You can place them pretty close as they will not rise. Once all of the circles have been lifted, gather up the leftover dough scraps and wrap in plastic wrap, then put back in the freezer. Repeat steps 3 and 4 until you’ve made circles out of the remaining dough.

Bake cookies for about 10 minutes. Be careful not to over bake them! Once done, remove from oven and let them sit on the cookie sheet about 5 minutes. Then using an offset spatula, carefully place the cookies on a cooling rack and allow to cool completely, at least an hour or so. They will be delicate at first but firm up when cooled.

COATING: Using a double boiler, melt chocolate and coconut oil and stir until smooth. Remove from heat and stir in peppermint extract.

Dip cooled cookies into melted chocolate flipping with a fork to coat both sides. Remove each cookie with a fork, gently tapping off any excess chocolate and place on a parchment lined baking sheet. Place baking sheets back into the freezer for at least an hour. Store in air tight containers and keep them frozen.