Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
Combine the coconut oil, maple syrup, and coconut sugar together in a bowl, whisking to fully combine. Add the peppermint extract.
In a separate bowl combine the gluten free flour, cocoa powder, and salt. Add the dry ingredients to the wet, mixing together until completely homogenous.
On a well floured surface, turn out the dough and form into a disc. Roll out the dough to about 1/16th inch thickness. The dough will be thin, but it won’t tear. Use a small round cookie cutter to cut out cookies and carefully transfer them to the prepared sheets.
Bake cookie for 9 minutes or until fully cooked. These cookies are like a chocolate shortbread so you want them to be crisp! Allow to cool completely.
When you are ready to dip the cookies in chocolate, line a cookie sheet with wax paper. Melt the dark chocolate and coconut oil over medium low heat in a double boiler or microwave in 30 second intervals, stirring in between each heating. Repeat until the chocolate is completely smooth and melted.
Using a fork, dip each cookie in the chocolate, scraping the excess chocolate off of the cookie before transporting to the wax paper to cool. Repeat with the remainder of the cookies and pop in the freezer for 20 minutes to set. Store at room temperature in an airtight container for up to 2 weeks or in the freezer for up to 3 months! Enjoy!
*We used Bob’s Red Mill Cup for Cup blend! If not gluten free, you can use regular all purpose for the same results!