Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
In a mixing bowl, combine the coconut sugar, flour, cocoa powder, and salt.
In a separate bowl, combine the coconut oil, maple syrup, peppermint extract, milk, and vanilla extract.
Add the dry ingredients to the wet, and mix together until well combined.
Dust a surface with flour and roll out the dough to about 1/16th inch thickness.
Use a small cookie cutter to cut out cookies.
Transfer the cookies to the prepared baking sheet and bake for 8-10 minutes
While the cookies cool completely, make the chocolate coating by melting the vegan dark chocolate chips, coconut oil, and peppermint extract together over a medium heat in a double boiler. Stir continuously to prevent chocolate from burning. Melt until smooth and completely melted, about 4-6 minutes.
Use a fork to dip each cookie into the chocolate coating and scrape excess chocolate off the bottom of the cookie.
Line a baking sheet with wax paper or use a wire rack to place each coated cookie on. Transfer to a freezer for 20 minutes to set.
Enjoy immediately or store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.