Grind up oats for oat flour (unless using pre-ground) in a coffee grinder.
Melt 1.5 tbsp coconut oil in a microwave safe bowl.
Mix together the cookie ingredients in a bowl to form a dough. The dough shouldn't be super sticky, so if it is, add an additional spoon of flour at a time until it is more of a sugar cookie dough texture.
Place the dough in the fridge for 15 minutes to harden.
Preheat oven to 350°F.
Remove the cookie dough from the oven and roll out to about 1/4" thick.
Using a small circle cookie cutter or the bottom of a shot glass, cut out cookies. You should get between 16-18 cookies.
Place on a lined baking sheet and bake for 13 minutes.
Let them cool to touch.
Chocolate Dip
Once the cookies are cooled to touch, place the chocolate chips and remaining coconut oil in a microwave safe bowl. Melt together on 30 second intervals, stirring between.
You can add an additional 1/4 tsp of peppermint extract to the chocolate if you want a strong mint flavor, but I normally don't.
Dip the cookies in the chocolate using a fork. To get a smooth layer, use a spatula to scrape the top and bottom off.
Place them back on the lined sheet and repeat for all cookies.
Place the sheet in the freezer for about 15 minutes to cool and allow the chocolate to set.
The cookies are ready to serve! Store the remaining in the fridge in an air tight container for up to 7 days.
Notes
You can also use almond flour in place of the oat flour to make these paleo friendly.