In a food processor or Nutribullet with milling blade, mill the quick oats.

In a medium bowl, combine milled quick oats, protein powder, cocoa powder and baking soda.

In a small microwave safe dish, microwave coconut oil for 10-15 seconds or until melted.  Add melted coconut oil, applesauce and 1/2 tsp peppermint extract to dry ingredients.  Mix well.

Refrigerate the dough for several hours or freeze for about 1 hour until dough is firm and not sticky to touch.

Preheat oven to 350 degrees.  Spray 2 mini-cupcake baking pans with non-stick cooking spray.

Remove dough from refrigerator, divide and flatten into 24 rounds.  Press the rounds into the mini-cupcake pans.  Bake for 7-8 minutes.  Remove cookies from baking pans and place on a cooling rack.

Melt the chocolate chips on the stovetop or in the microwave and stir in 1/4 tsp peppermint extract.

Spoon the melted chocolate onto the cookies evenly.  Store cookies in freezer or refrigerator.