Preheat the oven to 350 degrees and line a baking tray with parchment paper. Combine all the cookie ingredients in a medium sized bowl and mix well. Scoop out 10-12 cookie dough balls and place on the baking tray. Bake for about 20-30 minutes or until the cookies are crispy and soft to the touch. Once baked, allow to cool completely.
While the cookies are cooling, create a double boiler on the stove by placing a pot on the stove with some water in it. Place the bowl of the stand mixer over the pot and turn the heat on. Pour the maple syrup into the bowl and gently heat. While the maple syrup is heating, bloom the gelatin in the water and set aside for 5-10 minutes.
Once the gelatin is bloomed, place it into the heated maple syrup and allow it to dissolve. Once dissolved, slip the bowl to the stand mixer with the whipe attachment and turn on high. THe maple syrup and gelatin mixture will start to become frothy and turn white in color.
Once the gelatin and maple syrup mixture is thick and white, add the mint flavoring or peppermint extract, vanilla extract, spirulina powder, salt and mix well. Once all of those ingredients are incorporated, add the cream from the canned coconut and mix. The mixture should be light and creamy.
Take ⅔ of the chocolate cookies and crumble and place on the bottom of an 8x8 baking pan. Pour the creamy mint filling over top and spread out into an even layer. Take the remianing ⅓ of the cookies and crumble over top. Cover with aluminum foil and place in the refrigerator for one hour before enjoying!