Preheat the oven to 350 degrees.

Shift together the dry ingredients in a medium bowl.

In a separate bowl, beat together the softened coconut oil, brown sugar, and coconut sugar for about 2 minutes. The coconut oil may become chunky but that is ok as it will smooth out when mixed with the other ingredients.

Beat in the egg, vanilla extract, and peppermint extract until well incorporated, about another minute.

Add the dry ingredients to the wet ingredients in increments. The batter will come together to form a thick cookie dough.

Fold in the dark chocolate chips.

Use a small ice cream scoop or spoon to evenly divide the cookie dough batter into balls and place on a greased cookie sheet. I press the cookie dough balls dow slightly so they would spread evenly.

Bake for 8 minutes. Let cool completely.

For the coating, microwave the dark chocolate and coconut oil in increments of 30 seconds on 50% power until the chocolate is fully melted.

Dip half of the cookie into the melted chocolate and set on parchment paper to dry. While the chocolate is still wet, add a sprinkle of the crushed candy canes,. Repeat this process until all the cookies are coated.

Allow to set up for at least 2 hours.

Serve and enjoy!