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.