Preheat the oven to 350°F.
In a large bowl, mix the nut butter, melted coconut oil, coconut sugar, egg, and maple syrup together until thoroughly combined. Add the peppermint and vanilla extracts and mix to combine. Set aside.
In a medium-sized bowl, whisk together the almond flour, coconut flour, Cacao Bliss, baking soda, and salt to combine.
Add the dry ingredients to the wet ingredients and use a spatula or wooden spoon to combine. Be careful not to over-mix.
Roll dough into balls and place on a baking sheet. Then press down with heel of hand making roughly 2-inch round cookies. Press a few dark chocolate chips into each cookie.
Bake for 9-11 minutes until cookies are firm to the touch and soft on the inside. Remove the cookies from the oven and let them cool completely.
For topping, melt 2 cups of dark chocolate chips in a bowl and crush 2-3 organic candy canes in a separate bowl. Dip cooled cookies into melted chocolate, then into crushed candy canes (optional).