First, sift almond flour into a large mixing bowl. Add remaining Thin Mint ingredients.

Stir until a crumbly dough forms.

Then, place bowl in fridge for 20 minutes.

Remove from fridge and preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Then, gather dough in hands and form a large ball of dough.

Place dough on a sheet of parchment paper. Place another sheet of parchment paper on top.

Next, carefully roll out dough until it's about 1/4 inch thick.

Use a cookie cutter to cut dough into 1.5 to 2 inch circles. Place each cookie on baking sheet. Continue rolling and cutting out dough until it's all used up.

Next, bake cookies for 10 to 12 minutes or until edges are crispy and middle is set.

After that, make the coating. Add coconut oil to a microwave safe dish. Microwave in 30 second increments, until melted. Stir in chocolate chips and mint extract and stir until chocolate is melted.

Dunk each Thin Mint into the melted chocolate. Then, use a fork to flip cookie several times, or until fully coated.

Continue for remaining cookies. Place on baking sheet. Then, place baking sheet in the fridge for 10 to 15 minutes or until chocolate is hardened.