• 1⁄4 cup coconut oil

• 1 cup dark chocolate chips, divided

• 1⁄2 teaspoon pure peppermint extract

• 1 cup blanched almond flour

• 3 tablespoons tapioca flour

• 3 tablespoons unsweetened cocoa powder

• 1⁄2 teaspoon fine sea salt

• 1 teaspoon baking soda

• 1⁄3 cup coconut sugar

• 1 egg, room temperature

Topping: 

• 1⁄2 cup dark chocolate chips (HU or Lily’s)

• 1-2 YUM Earth candy canes, crushed

1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.

2. Melt the coconut oil and 2⁄3 cup chocolate chips in a DIY double boiler or for 20-30 second increments in the microwave. Once melted, stir in the peppermint extract and let it cool slightly.

3. In a medium bowl, whisk the almond flour and tapioca flour together. Add the cocoa powder, sea salt, and baking soda, and whisk until combined. Fold in the coconut sugar, egg, and cooled chocolate mixture until a uniform dough forms. Fold in the remaining 1⁄3 cup chocolate chips.

4. Roll the dough into about twelve 1 1⁄2-inch balls with your hands and place them on the prepared baking sheet. Flatten each cookie slightly with the palm of your hand.

5. Bake for 11-12 minutes. Remove the cookies from the baking sheet and let them cool completely on a wire rack. 6. To decorate the cookies, melt the chocolate chips in a DIY double boiler (use the same one you did for the cookies). Using a small spoon, drizzle the chocolate diagonally across each cookie. Immediately sprinkle each cookie with the crushed candy canes.

6. Let the cookies set in the refrigerator for 30 minutes. Store in an airtight container at room temperature for up to 1 week.