Ingredients
Cookie
* 1 cup (94g) oats
* 2 tbsp dutch-processed cocoa powder
* ¼ tsp salt
* 4 tsp melted coconut oil
* 50g dark chocolate, melted
* 3 pitted medjool dates
* ½ tsp peppermint extract
Coating
* 150g dark chocolate, roughly chopped
* 2 tsp coconut oil
* ½ tsp peppermint extract
Directions
1. Blend oats, cocoa powder, and salt in a food processor until it forms a coarse flour. Add melted coconut oil, melted chocolate, dates, and peppermint. Blitz until a slightly sticky dough forms (you should be able to press it between your fingers).
2. Form dough into a roughly ball, and place in the middle of a large sheet of parchment paper. Put another sheet of parchment on top. Roll dough into a ¼” thickness. Using a 2-inch round cookie cutter, cut into circles. Transfer dough to a lined baking sheet. Freeze while preparing coating.
3. Melt 150g dark chocolate and coconut oil in a double broiler until melted. Dip each cookie completely in chocolate and use a fork to gently lift out. Tap off any excess then transfer to a wire cooling rack with a baking sheet or paper towel underneath. Freeze cookies for 10 minute to set.
4. Store cookies in an airtight container in the freezer for up to 2 months or fridge for 2 weeks.