• 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.