Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In the bowl of an electric mixer, combine butter and coconut oil. Beat on medium speed for 2-3 minutes, until well combined. Add the peppermint extract and beat another 30 seconds to combine.
½ Cup Vegan Butter, 2 Tablespoon Coconut Oil, 1 teaspoon Peppermint Extract
In a small bowl, combine the powdered sugar, gluten free flour, cocoa powder and salt. Stir together.
1 Cup Powdered Sugar, 1 ¼ Cup Gluten Free 1-to-1 Flour Blend, ¾ Cup Unsweetened Cocoa Powder, ¼ teaspoon Salt
Turn the mixer on the lowest setting and slowly add a bit of the flour mixture and then a little water, 2 tablespoon at a time. Continue alternating adding the flour and water until all the flour is added. Hold the last 2 tablespoon of water out until you can see if the dough has come together in a ball. If it is still to dry, add the remaining water.
6 Tablespoon Water
Lay out a piece of parchment paper and dust with cocoa powder. Turn out the dough. Knead it just 4-6 times to get it all worked together. Dust your rolling pin with cocoa powder and roll dough out to about ¼” thick (you can go a bit thinner if you like). Cut the dough out with a 1 ¾” round cutter.
Place the dough circles on the prepared baking sheets. You can leave about ½” inch between the circles, they will not spread.
Bake in preheated oven for 13 minutes. Cool on the baking sheet for 10 minutes, then remove to a wire rack. Cool completely before coating.
For the chocolate coating
Place the chocolate in a double boiler. Heat, stirring frequently, until melted. Add in the coconut oil and peppermint extract and stir until combined.
10 ounces Dark Chocolate, ½ teaspoon Peppermint Extract, 1 Tablespoon Coconut Oil
Dunk each cookie in the melted chocolate. Use a fork to remove the cookie from the chocolate and tap the excess off until no more drips away (probably 6-8 taps each cookies). Place onto a baking sheet lined with wax paper.
Once you’ve completed all the dipping, place the baking sheet into the refrigerator to set the chocolate. If you want to make the stripe design on top, drizzle the remaining chocolate over the top after the first coat has set. Refrigerate again to set the stripe.
Notes
STORAGE: Store leftover cookies in an airtight container in the refrigerator for up to 1 week.FREEZING: Freeze leftover cookies in an airtight container for up to 3 months. They can be eaten directly from the freezer.