In a stand-up mixer or in a bowl with a hand mixer, beat the vegan butter until soft and creamy. Add Whole Earth Sweetener Baking Blend and beat until light and fluffy, scraping down the sides of the bowl as necessary. With the mixer running, slowly add 1 flax egg, vanilla, and peppermint extracts.
In a separate bowl combine flour, cocoa powder, baking powder, and salt. Add to the butter/baking blend mixture and mix on low until a uniform dough forms.
Transfer the dough to a piece of parchment paper. Lay another piece of parchment on top and roll out the dough to about ¼" thick. Refrigerate for 1 hour.
Preheat the oven to 375 degrees F. Using a cookie cutter or edge of a glass, cut out 2" round cookies and place on two parchment-lined baking sheets. Bake for 8-10 minutes.
Let cookies cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
While cookies are cooling, melt chocolate chips and coconut oil in the microwave or a double boiler. Chocolate should be smooth and silky. (See photo above)
Using a fork, dip cookies one at a time in chocolate and return to a parchment-lined baking sheet. Refrigerate for the chocolate to harden, about 5 minutes.
Once the chocolate has hardened, remove from refrigerator and store in an airtight container at room temperature for up to 7 days.