Cream the vegan butter and sugar together until incorporated. Mix in sifted baking soda, salt, flour and cocoa powder with almond milk, vanilla extract, and peppermint extract until a dough forms and all ingredients are incorporated (I recommend using your hands).

Roll into a log about 15" long or about 1 1/2 inch in diameter. Wrap in plastic wrap and let chill in the fridge for about an hour until firm.

Preheat oven to 350F.

Unwrap and cut into coins (less than a 1/4 inch/1/2 cm thick) and arrange on a lined baking sheet at least 3/4 inch apart (they spread a bit unless you chill the whole baking sheet + cut coins in the fridge first). Bake for 12 minutes at 350F. You will need to cook in two batches unless you save half the dough for another time (if that's the case, half the ingredients needed for chocolate coating). Remove and let cool on a wire rack.

Once completely cool, melt the chocolate chips, peppermint extract, and coconut oil over low simmering heat in a double boiler. Coat the cooled cookies and scrape off as much chocolate as you can (you want a very thin layer of chocolate or else it's overwhelming). Place on a lined baking sheet, let set in the fridge for at least half an hour. Keep in fridge, enjoy with milk (almond or otherwise).