In a medium bowl, beat the butter until it is light and fluffy. Add the monk fruit, salt, and egg yolk and beat again until light and fluffy. Add in the almond powder, cocoa powder, and baking powder and beat until the batter comes together (It should have the consistency of play dough and be very smooth).

Preheat the oven to 350ºF. Line two baking sheets with parchment paper and set aside.

Press into a ball and then roll to 1/8 inch thickness between 2 sheets of parchment paper. Cut into 30 cookies and refrigerate for 10 minutes (you can just ball up any scraps and re-roll between parchment, repeating until all the dough is used). Place the cookies onto the prepared baking sheets. They don’t spread so you can place them close together.

Bake at 350ºF for 8-12 minutes, until firm - they will crisp up more when cooled. Remove from oven and cool completely and set aside (if they are not firm when cool, return them to the oven and bake for another 5 minutes).

Add the chocolate to a microwave safe bowl and microwave at 50% power, checking occasionally and stirring until melted (or over a double boiler on the stovetop). Stir in the oil and peppermint oil.

Using a fork, dip each cookie into the chocolate coating and then place it back onto the parchment lined baking sheets. Let cool until completely set. Store in an airtight container at room temperature for up to 5 days or in the freezer for up to a month.