Whisk together 1 cup almond flour, monkfruit sweetener, and cocoa powder in a medium bowl. Add softened butter and 1/4 teaspoon peppermint extract; beat with an electric mixer on medium until well combined. Cover and refrigerate 30 minutes.

Preheat oven to 350°. Line a large cookie sheet with parchment paper; set aside. Sprinkle work surface with additional almond flour; roll out chilled dough to ¼-inch thickness. Cut into rounds using a 2-inch round cookie cutter.

Place rounds 1 inch apart on prepared cookie sheet. Bake 10 to 12 minutes or until crisp. Transfer cookies to a wire rack; cool completely.

Combine baking chips, coconut oil, and remaining ¼ teaspoon peppermint extract in a medium microwave-safe bowl. Microwave on HIGH at 30-second intervals or until melted, stirring each time.

Dip cookies into melted chocolate and place on parchment paper; let dry. Once set, drizzle with remaining melted chocolate. Refrigerate until ready to serve.