Preheat oven to 350F and line a baking sheet with parchment paper.

In a medium bowl, whisk together almond butter, coconut oil, coconut sugar, and maple syrup.

Whisk in egg and then add in vanilla and peppermint extract.

In a large bowl, mix almond flour, coconut flour, cocoa powder, salt, and baking soda.

Add wet ingredients to dry and stir to combine.

Once fully combined, let sit for 15 minutes for flours to absorb liquid.

Roll into balls and flatten with hand onto baking sheet.

Add chocolate chips to top.

Bake for 9-11 minutes or until slightly firm to touch.

Let cool completely.

Once cooled, melt chocolate and dip one half of cookie into chocolate and then into crushed candy cane pieces. They will contain added sugar if you use candy cane.

Let set and store at room temperature for up to one week.