For the Cookies
- 1/ 4 cup solid coconut oil
- 1/ 3 cup honey
- 1 tablespoon coconut sugar, optional
- 1/ 2 teaspoon peppermint extract
- 1 1/ 4 cups oat flour
- 1/ 4 cup Dutch-process cocoa powder
- 1/ 8 teaspoon salt
For the Chocolate Coating
- 1 cup dark chocolate chips
- 1 1/ 2 tablespoons coconut oil
- 1 1/ 2 teaspoons peppermint extract
To make the cookies: Beat together coconut oil, honey, coconut sugar, and peppermint extract in medium bowl. In a separate bowl, sift oat flour, cocoa, and salt. Beat dry ingredients into wet until combined.
Taste dough to check peppermint level and add more extract if you’d like. Refrigerate dough until firm enough to roll out, preferably overnight. If too firm to roll out, then leave at room temperature before rolling.
Preheat oven to 350ºF. Cut 3 pieces of parchment paper to fit a baking sheet. Roll the dough between 2 pieces of parchment and transfer to baking sheet. Refrigerate for 10 minutes.
Cut out cookies with a 1 1/2-inch cookie cutter and refrigerate 10 more minutes. Bake cookies on cold baking sheet for 5-6 minutes. In the meantime, re-roll leftover dough, cutting, refrigerating, and baking until all dough is used. Let cookies cool completely and prepare a baking sheet with parchment paper.
To make the chocolate coating: Melt chocolate chips, coconut oil, and peppermint extract in a double boiler, stirring until completely melted. Use a fork to dip cookies in the chocolate mixture, turning them over and then tapping off the extract chocolate. Place on parchment-lined baking sheet and then transfer all the dipped cookies to the refrigerator.
Optional, once set, use a spoon to drizzle extra chocolate on top and then transfer back to the refrigerate to totally set.