Mix the almond flour, cocoa powder, xanthan gum, and salt in a medium bowl.

In a large bowl, beat the butter and monk fruit sweetener together with an electric hand mixer for a few minutes. Stir in the egg white, vanilla, and peppermint extract.

Beat in the dry ingredients to your wet ingredients in 3 small batches, beating between each batch.

Split the dough in half.

Roll out each half in between two layers of parchment paper into a large rectangle until the dough is about 1/4 - 1/3 inches thick.

Carefully, transfer the dough (still between the parchment paper) to a baking sheet and freeze for 1 hour.

Remove the dough from the freezer and use a cookie cutter to cut out 2-inch circles from the dough.

Heat your oven to 350°F and line a baking sheet(s) with parchment paper.

Bake for 8-10 minutes.

Let the cookies cool completely (about 15 minutes) before coating in chocolate.

Add all ingredients to bowl and melt using a double-boiler or by melting in the microwave at 30 second intervals, stirring in between.

Use a fork to carefully dip each cookie into the melted chocolate.

Lay each cookie to dry on a wire rack that is over a parchment lined baking sheet.

Allow the cookies to cool completely before removing from the wire rack.