In a large bowl, mix together almond flour, cacao powder and sea salt. Add in coconut oil, maple syrup and peppermint extract. Place dough in a bowl with a covering and leave in the fridge for 15 minutes.
Preheat oven to 350F and line baking sheet with parchment paper.
Use a roller to roll dough until 1/4 inch thick.
Use a circle cutter to cut into 14-16 circles. Place on baking sheet to bake for 10 minutes.
When done baking, place cookies in fridge to set for 20 minutes.
When cookies are almost done, melt chocolate. Use a fork to dip cookies into melted chocolate. Let excess drip off before adding back onto parchment paper.
Place cookies back into the fridge for 15 minutes to set! Store leftovers in the fridge for 3 days or freezer for 2 months!