Cookies  

Preheat the oven to 300°F and line two baking sheets with parchment paper.

In a large bowl, combine almond flour, cocoa powder, sweetener, baking powder, and salt. Add in egg, butter, and vanilla extract and stir well until dough comes together.

Roll out dough between two pieces of parchment paper to desired thickness, but no more than 1/4 inch thick. Lift off the top piece of parchment and set aside.

Using a 2-inch diameter cookie cutter, cut out circles of dough and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out.

Bake cookies until firm to the touch, 20 to 30 minutes (this will vary depending on how thinly you rolled your dough). Remove and let cool. They will continue to crisp up as they cool.

Pro tip: Once cool, place the wafers in the freezer so the chocolate sets faster.

Chocolate Coating  

Set a heatproof bowl over a pot of gently simmering water. Add the chocolate and cocoa butter, stirring frequently until smooth and melted. Remove from heat and stir in the peppermint extract.

Dip the cookies into the chocolate, using two forks to turn over and fully coat the cookie.

Lift out the cookie and gently tap the fork on the side of the bowl to remove excess chocolate, then place on a waxed paper lined baking sheet.

Refrigerate until fully set.