Preheat oven to 350 F. In a skillet, add the dark chocolate chips along with the coconut oil. Place the skillet on top of a simmering pot of water heated over low-heat and allow the indirect heat to melt the chocolate. Stir until melted then let cool to lukewarm
1 ⅓ cup dark chocolate chips, 3 tablespoon coconut oil
Beat the eggs, coconut sugar, vanilla, and peppermint extract together with a stand-mixer or hand-mixer on medium speed until the mixture doubles in size (~5 mins). Add the melted chocolate and mix on low speed until the chocolate is incorporated.
2 eggs - room temperature, 1 cup coconut sugar, 1 teaspoon vanilla, ¼ teaspoon peppermint extract
Slowly add the almond flour, cocoa powder, baking powder, and sea salt and mix until no flour clumps remain; do not overmix.
2 tablespoon cacao powder, 2 teaspoon baking powder, ¼ teaspoon sea salt, ½ cup almond flour
Fold in the mini chocolate chips and crushed candy canes. Use a cookie scoop to spoon the dough onto a baking sheet lined with parchment paper and bake for 10 - 12 minutes until the edges begin to get crispy. Let cool and enjoy! If storing, place cookies in an airtight container on the counter for up to a week!
½ cup mini chocolate chips, ⅓ cup crushed candy canes - approx. 4 large candy canes