preheat your oven to 350°F (175°C). in a large bowl, mix together the almond flour, cacao powder, flax meal, maple syrup, sunflower seed butter (or almond butter), almond milk, peppermint extract, and vanilla extract until a thick, well-combined batter forms.

mold the batter into cookies and flatten them slightly. the dough will be sticky and slightly wet, so it’s helpful to dampen your fingers to pat it down and shape it into cookies. this recipe should yield about 8 cookies.

place the cookies on a parchment-lined baking tray and bake for 12-14 minutes, depending on their size and thickness.

once baked, remove the cookies from the oven and allow them to cool completely.

while the cookies are cooling, prepare the chocolate coating by melting the chocolate chips and coconut oil together until smooth.

dip each cooled cookie into the chocolate coating, ensuring they are well-coated. place the coated cookies in the freezer for about 20 min, or until the chocolate has hardened.

store the cookies in an airtight container at room temperature or in the fridge. enjoy!