Preheat oven to 325°F.  Line several baking sheets with parchment paper.

In a large bowl, mix together the coconut oil, agave nectar, applesauce, cocoa powder, salt & vanilla.  In a separate medium-size bowl, whisk together the flour, flax meal, baking soda & xanthan gum.

Using a rubber spatula, add the dry ingredients to the wet mixture and mix well until a dough is formed.  Add the fresh mint along with the peppermint extract and stir until well incorporated.  Gently fold in the chocolate chips until they are evenly distributed throughout the dough.

Using a small cookie scoop, measure out 1 1/2 tablespoons of the dough and place it on the prepared baking sheet.  Space the portions 1-inch apart. Gently press each with the heel of your hand (or the smooth bottom of a glass) to help them spread into discs.  

Let cookies stand 10 minutes.  They’re best served warm, but to save them use a spatula to transfer the cookies to a wire rack and cool completely before covering.  Place in an airtight container and store at room temperature for up to 3 days.