Preheat oven to 350°. Line a baking sheet with parchment paper.
Place almond flour, cocoa powder and salt in a medium bowl and stir to combine.
Fold in coconut oil, maple syrup and peppermint extract until evenly incorporated.
Allow batter to rest 10 minutes in refrigerator.
Roll 1 Tbsp of cookie batter between palms of hands to form a ball, and place on baking sheet. Press to flatten into approximately an 1/8-inch-thick disk.
Bake 10 minutes, and then cool a few minutes on baking sheet before removing to a wire rack.
Melt half the chocolate chips in a double boiler. Take off heat and fold in remainder of chocolate to temper the mixture.
Dip cookies in chocolate and place back on parchment-lined baking sheet. Or you can drizzle chocolate on top of cookies.
Refrigerate cookies 15 minutes to set chocolate coating.