Peppermint Double Chocolate Dipped Cookies

First, combine the dry ingredients: 1 cup almond flour, 1/2 cup coconut flour, 1 tbsp cacao powder, 1/4 tsp baking soda, and a pinch of salt in a bowl. In a separate bowl, combine the wet ingredients: 1/2 cup runny nut butter (all natural for consistency), 2 room temperature eggs, 1/4 cup maple syrup, 1/2 tsp vanilla, 1/2 tsp peppermint extract, 1 tbsp almond milk, and 1/4 cup melted coconut oil. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in chocolate chips. Bake the cookies for 12 minutes at 350°F (175°C). Once the cookies are fully cooled, melt white chocolate chips with some coconut oil. Dip each cooled cookie into the melted white chocolate mixture and top with crushed candy canes before the chocolate sets.