• In a large mixing, combine all the dry ingredients: almond flour, arrowroot flour, unsweetened cocoa powder, and salt. Set aside.
• Add liquid ingredients: maple syrup, melted coconut oil, vanilla extract, and peppermint extract.
• Stir until it forms a sticky cookie dough that comes together into a ball. If too dry, add 1-2 teaspoons of water. If too wet, add more almond flour, 1 tablespoon at a time. It should be sticky but not too wet and easy to bring into a ball.
• Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly oil paper with oil spray. Set aside.
• Prepare two long pieces of parchment paper. Place the dough ball in the center of one piece and press the second piece of parchment paper on top of the dough ball. See my picture above in the post for visual help.
• Roll the dough encased between the 2 pieces of parchment paper until thin enough to cut out. The thinner, the crispier they will be.
• Peel off the top piece of parchment paper and, using a round cookie cutter shape, cut out cookies. Reform a cookie dough ball with leftover dough, reroll following the process above, and cut out more cookies.
• Use a small flat spatula to slide under each cut-out cookie and transfer them to the lined baking sheet. The cookies won't expand but keep them apart, so they don't touch each other.

Baking

• Bake the cookies for 9-11 minutes or until slightly darker on the sides. Cool them for 15 minutes on the baking sheet at room temperature before transferring them to a wire rack for another 30-45 minutes.

Chocolate coating

• Prepare a lightly oiled wire rack on top of a chopping board. This is where the dipped cookies are going to let the excess chocolate run down. Set aside.
• Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second bursts.
• When the chocolate has melted, stir in peppermint extract.
• Use two forks to dip the cooled thin mint and wait a few seconds above the bowl, so the excess chocolate runs down the bowl. Then transfer to the prepared wire rack.
• Repeat for all cookies, then place the wire rack with chocolate-dipped cookies in the fridge fpr 2-3 hours or 15 minutes in the freezer to harden the chocolate shell.

Storage

• Store the cookies in an airtight container in the fridge for up to 1 week. These cookies taste better cold but stay crunchy at room temperature.
• Freeze the cookies in zip-lock bags for up to 3 months and thaw them in the fridge the day before.