Pre-heat oven to 170°C / 338°F.

Melt coconut oil in microwave.

In a mixing bowl, combine melted coconut oil and all other ingredients for the cookies thoroughly. You might find it easier to use your hands. The dough will appear crumbly but should stick together when pressed between your fingers.

Carefully press the dough into a ball, and place it on a piece of parchment paper. Cover it with another piece of parchment paper and flatten it slightly by pressing down with your hand. Roll it out with a rolling pin or a bottle until about 5mm / 0.2in thick.

Use a small cookie cutter to cut out the cookies. Transfer to a lined baking sheet (you can reuse one of the pieces of parchment paper from earlier). Be gentle as they're quite delicate and can break easily. If they do break, just press them back into the form of a dough, press and roll and cut again.

Bake for 15-20 minutes or until cookies are crispy. Watch them carefully towards the last few minutes to ensure they don't burn.

Take cookies out of the oven and transfer to a cooling rack. Be gentle as they're quite brittle at this stage but will harden up as they cool. Let cool completely before proceeding dipping in chocolate coating.

Prepare your chocolate coating. First, melt chocolate and coconut oil using a double boiler. Then stir in peppermint extract.

Dip a cookie into melted chocolate using a fork. Coat both sides and let excess drip off then transfer back to parchment paper. Repeat for all cookies.

Transfer cookies to freezer for chocolate to set. Once set, you can enjoy them straight out of the freezer or store them in an air-tight container and keep in freezer.