Vegan Thin Mints

0 Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
1 Add the almond flour, arrowroot powder, cacao powder, baking soda and salt to a large mixing bowl. Use a fork to whisk and combine.
2 Add the coconut butter or oil, maple syrup, and peppermint extract and use a hand mixer to beat on medium low for about 30 seconds to combine. If it is a little too crumbly, add 1 tbsp of water at a time until a dough like texture is formed. Shape into one large ball.
3 Place the dough on top of a piece of parchment paper on a clean, dry surface and pat to flatten into a disk. Use a rolling pin to roll out the dough just shy of 1/4" thick. Cut out the cookies using a 1.5" round cookie cutter (or drinking glass) and carefully transfer to the prepared baking sheet.
4 Bake for 10-12 minutes, until they are a bit puffy and slightly darkened around the edges. Don't worry - they will harden and crisp up as they cool. Remove from the oven and let the cookies AND baking sheet cool completely for about 20 minutes.
5 Meanwhile, add the chocolate chips and coconut butter or oil to a microwave safe dish. Heat at 50% power (very important!) in 30 second increments, stirring in between until melted. Stir in peppermint extract.
6 One by one, place each cookie on a fork and dip into the chocolate to fully coat. Let all excess chocolate drip off and scrape off excess on the bottom by sliding the fork against the edge of the dish. Place each cookie back on the parchment-lined baking sheet. Transfer to the freezer for about 10 minutes to allow chocolate to harden.
7 Like traditional Girl Scout Thin Mints - these babies are extra delicious when frozen, so keep them in an airtight container in the freezer for up to 3 months (no chance they'll last that long!) and enjoy right away, no thawing needed!