Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
Finely mince the fresh mint leaves until they are almost a paste, then muddle them into the monk fruit sweetener to release the natural botanical oils.
In a medium mixing bowl, whisk together the almond flour, protein powder, cocoa powder, and sea salt until no lumps remain.
Add the mint-infused sweetener, egg whites, and vanilla extract to the dry ingredients, stirring until a stiff, cohesive dough forms.
Place the dough between two sheets of parchment paper and roll it out evenly to a 1/8-inch thickness.
Use a small circular cookie cutter to stamp out rounds and carefully transfer them to the prepared baking sheet.
Bake for 12-15 minutes until the edges are firm to the touch.
Turn off the oven and leave the cookies inside with the door slightly ajar for 5 minutes to help them achieve a maximum crunch.
Remove from the oven and allow the cookies to cool completely on a wire rack before glazing.
Melt the sugar-free chocolate chips with coconut oil in the microwave in 20-second intervals, then lightly dip the top of each cooled cookie into the glaze and let set.