Add dry ingredients to a small mixing bowl. Mix to combine.

Add coconut oil and date syrup to the dry ingredients, and stir well.

Add cookie dough to a large piece of parchment. Press the dough together, and then fold the parchment over the top, and use a rolling pin to roll the dough out flat. Roll out to roughly the height of an oreo cookie, being careful not to roll to thin or the cookies will burn.

Put the rolled out dough on a baking tray, and freeze for 20 minutes. Its important to use coconut oil and not a substitute in this recipe because it solidifies when frozen, allowing nice circles to be cut out of the dough.

Preheat the oven to 325 degrees F.

Once the dough is frozen, pull out of the freezer, and cut into 1-inch circles using a round cookie cutter. We used a protein powder scoop with the handle cut off - it was the perfect size.

Place the cut out cookies on a parchment lined baking sheet.

Bake cookies for 12 minutes. Do not step away during the end of baking - they will burn quickly.

To fully crisp up the cookies, allow heat to escape from the oven, and then leave the cookies in the warm oven for another 5-10 minutes.

To make the filling, allow cream cheese to come to room temperature.

Add all the filling ingredients to a bowl, and mix to combine. Peppermint extracts vary in intensity, so begin with a small amount and add more to taste.

Once cookies have cooled (it helps to refrigerate or freeze them prior to filling, so they are very sturdy), add a spoonful of frosting to half of the cookies, and then use the remaining cookies to create sandwiches.