In a large mixing bowl, whisk together almond flour, tapioca flour, cocoa powder & salt.
In a small mixing bowl, whisk together melted butter, vanilla extract, peppermint extract and pure maple syrup.
Combine wet ingredients with dry ingredients, using a fork.
Place dough in refrigerator to chill for 30 minutes.
Remove dough from fridge and knead with hands and then separate dough into 12 equal parts.
Line muffin tin with silicone muffin liners and press dough in bottom of each liner.
Bake at 400 degrees for 15 minutes.
Remove from oven and let cool completely. Cookies will continue to set up and firm while cooling.
In a double broiler, combine dark chocolate chips and coconut oil and whisk until completely melted. Add in peppermint extract and mix well.
Using a 1/2 tbsp, pour chocolate mixture on top of each cookie. Use remaining chocolate to coat any remaining parts so that each cookie is completely coated in chocolate.
Place muffin tin in freezer and freeze till completely solid, at least 1 hour.
Remove from freezer and pop cookie cups out of silicone liners.
Store in an airtight container (or baggie) in freezer.