Whisk together the almond flour, cocoa powder, coconut sugar, and salt in a large bowl or the bowl of a standing mixer.
Beat in the butter or ghee, egg, and peppermint extract until the mixture forms into a ball of dough.
If the ingredients need help coming together, use your hands to knead the cookie dough and/or add a tablespoons of water to help it a bit.
Remove the dough and shape it into a disc. Lay the disc on a piece of plastic wrap, and cover it with another piece of the same size.
Roll the dough out into a 1/4 inch thick sheet between two pieces of parchment paper.
Slide a baking sheet or cutting board underneath the bottom parchment and chill the rolled dough in the freezer for 10 minutes.
Remove the top piece of plastic wrap.
Cut out circular cookies with a cookie or biscuit cutter and place the cookies on a baking sheet lined with parchment or a silpat.
Bake for 10-12 minutes.
Allow the cookies to cool on a wire rack while you melt the chocolate.
When the chocolate is melted, keep the cookies on the wire rack and spoon the melted chocolate over all of them, smoothing the tops and making sure the chocolate covers the sides of the cookie, as well.
Slide a cookie sheet under the wire rack, and pop the cookies in the fridge to set up for 10-20 minutes before serving. Enjoy!