In a mixing bowl, cream together coconut oil and granulated sugar for 3-4 minutes, until light and fluffy.

Add salt, peppermint extract, vanilla extract, and almond milk. Mix to combine.

Add cocoa powder and mix until incorporated.

Then, add gluten-free flour blend and xanthan gum (if using), a little at a time, until dough is formed.

Roll the rough out onto a surface or parchment paper lightly dusted with powdered sugar or gluten-free flour. Roll to 1/4 inch thickness.

Cut with 1.5 inch cookie cutter and place on a baking sheet lined with a silpat or parchment paper. I can typically fit 15-18 cookies on a baking sheet.

Freeze the cookie dough rounds on the baking sheet for at least 20 minutes.

Preheat the oven to 350F.

Bake the cookies for about 9-10 minutes, the edges will be set and the cookies baked through.

Let cool for 5 minutes on the pan before transferring to a wire rack to finish cooling.

Once the cookies cool, make the chocolate coating. Add the dark chocolate chips to a microwave safe bowl. Add the teaspoon of coconut oil.

Microwave in 30 second increments, stirring in between, until the chocolate is completely melted. Be sure to not overheat as the chocolate will seize up.

Once the chocolate is melted, stir in the peppermint extract.

Dip the cooled cookies in the melted chocolate, using a fork to remove the cookies from the chocolate and tap off any excess.

Place on a clean baking sheet lined with parchment paper.

Let set in the refrigerator.

Store in the refrigerator or freezer. Chocolate coating will be too soft at room temperature.