Mix all cookie ingredients together in a food processor.
Rest dough in the fridge for 30 minutes.
Roll the dough on a well floured surface and cut with a cookie or biscuit cutter (2 inch round).
Place on a parchment lined baking sheet (can be close together since they don't spread).
Let rest in the freezer for 15 minutes.
Bake for 15 minutes at 375°.
Repeat until dough is gone.
Let cookies cool completely before coating.
In a double boiler, melt chocolate chips and coconut oil.
Remove from heat and add peppermint flavoring, stir well with a wooden spoon or spatula (not a whisk).
Drop a single cookie into the melted chocolate, flip with a fork until cookie is fully coated.
Pick up the coated cookie with the fork and tap it on the side of the bowl for several seconds to remove excess chocolate.
Repeat until all cookies are coated. Allow cookies to fully dry before storing.
Store in an air tight container for up to 5 days on the counter, or 2 weeks in the fridge.
NOTE: If you find that the dough is too sticky to roll, add an extra 1/4 cup of flour at a time until the dough reaches a rolling consistency. This can happen sometimes depending on the type of flour used.