Preheat oven to 300° and line 2 baking sheets with parchment paper. Set aside.
In a large bowl, combine almond flour, cacao powder, coconut sugar, baking soda, and salt. Add in the egg, ghee, and vanilla and mix well. The dough should come together and form a ball.
Place a piece of wax or parchment paper on the counter and put the dough on top. Place another piece of wax paper on top of the dough and roll it out with a rolling pin. Roll very thin, about 1/8 inch and make it as even as possible.
Using a 1 1/2 inch round cookie cutter, cut cookies out.
Carefully transfer the cut cookies to the baking sheets. I found lifting the paper and gently removing each one was the easiest.
Roll remaining dough into a ball and repeat the rolling, cutting process until all dough is used. You should get about 60 cookies total.
Bake for 28 minutes. Remove and let cool. They will crisp up as they cool. (This is the time that worked for me, but some people are having issues with burning. Check around 18 minutes)
Once cookies are fully cooled make the chocolate mixture.
In a microwave safe bowl or measuring cup, melt the chocolate chips. Microwave in 20-30 second increments, stirring each time, until fully melted and smooth. About 1 1/2 minutes total.
Add in the mint extract and stir well.
Dip each cookies in the chocolate, scrapping off any excess so they are not covered too thick. I did this by using my finger for the top and pushing the excess of while still leaving enough to look pretty. For the bottom I used a butter knife and made it very thin. Place on wax or parchment paper and let cool.
Store at room temperature for up to a week then the refrigerator after that.