Instructions

1. Preheat oven to 350 F.
2. Combine all dry ingredients together in a large bowl.
3. In a separate bowl, melt the coconut oil into the honey (so that it has a more liquid consistency), then whisk in the egg and the mint extract.
4. Pour the wet ingredients into the dry and stir until its texture is even.
5. Using a melon baller or spoon of about 1 T scoop and place the cookie dough balls on either parchment paper.
6. To flatten the cookies into their “thin” size, use a large piece of parchment paper to place on top of dough balls. If your mixture seems extra wet and the parchment paper is sticking, (I’d check after pressing the first ball) you can remove parchment paper and use a large piece of plastic wrap. I use the bottom of my salt container but you could use a can or bowl, press down to flatten the cookies.
7. Bake at 350 F for 11-13 minutes.
8. While the cookies are resting, begin the frosting with a double boiler. In a small/medium-sized saucepan, heat about 1” of water to a light boil. Place a small, shallow mixing bowl on top of the pot and fill with the dark chocolate chips, coconut oil and butter.
9. Stir constantly until they’re completely melted.
10. Add in the mint extract and stir.
11. Remove from the heat and place the cookies individually in the frosting. I use a tooth pick to turn the cookies and make sure they are well covered without a mess and chocolate waste.
12. Remove covered cookie from bowl, and allow extra chocolate to drain off for a couple of seconds.
13. Transfer cookie to parchment paper and allow to dry about 1 hour. Place in freezer for 10-15 minutes to set the frosting completely.
14. Store in the fridge or freezer, and enjoy!