Preheat oven to 350 F. Line a baking sheet with parchment.
Combine all the cookie ingredients in a bowl. Stir to form a dough. Freeze your dough for about 5-10 minutes as it makes it much easier to roll out and cut.
Once frozen roll out the dough about ¼ inch thick. Cut dough into circles with a cookie cutter or small jar lid. I found the shape of a champagne glass turned upside down was perfect.
Bake 7 minutes. As they cool they will firm up. Cool for 10 minutes and then freeze the cookies while you make the coating. This helps the coating stick.
For the coating, carefully melt the chocolate chips and coconut oil in the microwave or a double boiler on you stovetop. The coconut oil makes the chocolate much smoother and easier to coat. Once melted stir in the peppermint extract.
Dip cookies in chocolate and place on a parchment-lined plate, and freeze.
I stored these in the freezer once done for the classic crispiness of Thin Mints!
Nutrition: these have 2 NET carbs per cookie.To Store: the cookies will last much longer when they are cold. And they are crisper when frozen. Keep the cookies in an airtight container for 7 days in the fridge. To Freeze: store the cookies in a container with a tight-fitting lid for up to 3 months in the freezer.
Notes on Sweeteners:
I use my own blend of xylitol, erythritol, and stevia in most of my recipes. This particular recipe works best using stevia extract. Make sure you choose a stevia with no added ingredients. The only ingredient should be stevia.