Paleo Thin Mint Cookies

Cookies:
2 Preheat oven to 350 F.
3 Combine all dry ingredients together in a large bowl.
4 In a separate bowl, melt the coconut oil into the honey (so that it has a more liquid consistency), then whisk in the egg and the mint extract.
5 Pour the wet ingredients into the dry and stir until its texture is even.
6 Using a melon scooper or spoon (of about 1 Tbl) scoop and place the cookie dough balls on either parchment paper or a Sil-Pad lined baking sheet.
7 To flatten the cookies into their “thin” size, cut a square of parchment paper to place on top of each dough ball. Using the bottom of a glass or bowl, press down to flatten the cookies.
8 Bake at 350 F for 13 minutes.
9 Note: I recommend you check the cookies at about minute 11 to ensure they don’t burn … different ovens heat differently. 
10 The cookies will be soft when you take them out. Let them rest for at least 15 minutes to harden and cool before you frost them.
Frosting:
13 While the cookies are resting, begin the frosting with a double boiler. In a small/medium-sized saucepan, heat about 1” of water to a light boil. Place a glass bowl on top of the pot and fill with the dark chocolate chips.
14 Stir constantly until they’re completely melted.
15 Add in the coconut milk and mint extract then stir.
16 Remove from the heat and place the cookies individually in the frosting.
17 Using a couple forks, flip and drain the cookies over the frosting bowl.
18 You can either place the cookies over wire-cooling racks so that they may further drain or on parchment paper.
19 Note: In the example here, I used the wire racks. With this method, the cookies stuck somewhat to the racks. Next time I make these, I’m going to use parchment paper. 
20 Place the freshly frosted cookies in the refrigerator. Let them cool/set for at least 1 hour.
21 Store in the fridge and enjoy!