Cookies
Add the almond flour, cacao powder, and salt to a mixing bowl. Stir to combine.
In a separate bowl, whisk the butter and sweetener together with an electric whisk on medium speed until smooth and creamy, about 2 minutes.
In another clean mixing bowl, whisk the egg white until fluffy.
Add the vanilla and peppermint to the butter mix and gradually add the almond flour mix in 1/2 cup amounts, whisking with an electric whisk until just combined. Gently whisk in the egg whites.
Roll the dough between two sheets of parchment paper (about 1/4 inch thick) and place in the freezer for 15 minutes.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Remove the top layer of parchment paper and cut circles using a 2-inch cookie cutter. Place the cut cookies on the prepared baking sheets with a 1-inch space between them. Re-roll the scraps of dough to make more cookies. If the dough becomes too soft, just place it back in the freezer as this makes it easier to cut.
Bake for 11 – 12 minutes. They should still be a little soft coming out of the oven as they will firm up as they cool. Allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Chocolate Coating
Combine the chocolate, oil, and extract in a glass bowl and set over a pan of simmering water. Stir regularly and allow to melt.
Dip each cookie in chocolate using a fork to turn and allow the excess to drip off.
Place on a parchment-lined baking tray and place in the fridge to set for about 15 minutes.

Storage
Fridge in an airtight container for 5 days.