Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Add the almond flour, cocoa powder, baking soda, and salt to a large bowl. Stir to combine.

Add the melted coconut oil, maple syrup, peppermint oil, and almond butter. Stir until well combined. Add the chocolate chips or chunks and stir again. Place in the fridge to chill for 15 minutes.

Preheat your oven to 350 degrees Fahrenheit. Remove the chilled dough from the fridge and roll into 12 even sized balls. Place the dough balls on the prepared baking sheets. Press the cookies gently with the palm of your hand to flatten them slightly. Do not flatten them completely as they will spread out on their own. Add crushed candy canes on top, optionally.

Bake in the preheated oven for 10-13 minutes, or until slightly golden on the edges but still somewhat soft in the centre. Let cool completely.