Cookies

1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a medium-sized mixing bowl, combine all of the dry cookie ingredients. This includes the almond flour, cocoa powder, coconut sugar, baking soda and salt. I recommend sifting the cocoa powder to remove any clumps.
3. Add in the wet cookie ingredients. This includes the almond butter, maple syrup, egg, vanilla and peppermint. Mix really well using a spatula or wooden spoon, until the dough is well combined.
4. Grab a small cookie scoop (1 Tbsp in size). Place one rounded scoop of dough per cookie onto the lined baking sheet. Make sure to leave at least an inch between each cookie, as they do spread.
5. Place the cookies in your preheated oven and bake at 350 degrees for 10-12 minutes.
6. After baking, let the cookies cool for a few minutes to set. Then transfer them to a wire cooling rack.

Topping

1. Once the cookies have cooled completely (I recommend popping them in the freezer for 10-15 minutes), make the dark chocolate topping.
2. You can melt the dark chocolate in the microwave or on the stovetop. For the microwave, melt the chocolate at 20-30 second intervals. Once fully melted, mix in the peppermint flavoring. On the stovetop, place the dark chocolate in a small saucepan and melt over low heat, stirring frequently. Once fully melted, remove from heat and mix in the peppermint flavoring.
3. Pour the dark chocolate into a small bowl or cup (that is slightly larger than the cookies) and dip each cookie halfway into the dark chocolate.
4. Place the dipped cookies onto a sheet of parchment paper to set. Once all of the cookies have been dipped, sprinkle crushed candy canes onto the chocolate. You can pop the cookies in the fridge or freezer to get the chocolate to set faster.

Storage

1. These cookies are best stored in the fridge or freezer. (I prefer them stored in the fridge).  Place them in a baggie or storage container and enjoy within one week in the fridge, or two months in the freezer.