chewy, gooey, and gluten-free as always!
Preheat oven to 350.
Wisk together the butter (softened), coconut oil (softened), and coconut sugar in a bowl. Add in the egg and peppermint extract.
In a separate bowl, add together the almond flour, chocolate protein powder, cocoa powder, baking soda, and baking powder.
Slowly add the dry ingredients to the wet. After they are combined, fold in the mini chocolate chips.
Form the dough into small balls, placing on a cookie tray.
Bake for 10-12 minutes. Pull the cookies out of the oven, and add crushed candy cane on top of them. Let them cool and then enjoy!