In a bowl, whisk together the almond flour, cocoa powder, cornstarch, and salt. Then, stir in the maple syrup, melted coconut oil, and peppermint extract until a dough forms.

Shape the dough into a disc, wrap it in plastic wrap, and freeze for at least 30 minutes (or refrigerate for 1 hour). This will make it easier to handle when rolling out.

Once chilled, roll the dough out between two pieces of parchment paper until 1/4 inch thick. Use a gingerbread man cookie cutter (or any shape you prefer) to cut out the cookies.

Preheat the oven to 350F. Place the cut-out cookies on a parchment-lined baking sheet and place in the freezer while the oven preheats.

Bake for 8-10 minutes. Once done baking, let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Melt the vegan chocolate chips and coconut oil in the microwave, then stir in 2-3 drops of peppermint extract. Dip each cookie into the melted chocolate and place it back on the tray to set.

Melt the white chocolate and add to a ziplock bag with the corner cut out (or a piping bag) and pipe on faces, buttons, or any other festive designs. Place back in the fridge or freezer for the white chocolate to set, then enjoy!