Preheat the oven to 350 Fahrenheit or 175 Celcius.
In a bowl, melt the chocolate chips and butter. I do this in 30-second intervals in the microwave until everything is melted and can easily be stirred together.
Let the melted chocolate/butter mixture cool slightly. Then add in the egg and the peppermint extract. Stir well to combine.
Add the almond flour and cocoa powder and stir well to combine.
Pop the mixture into the fridge for about 10 minutes. This hardens up the mixture and makes it more easily scoopable.
Remove the mixture from the fridge. Using a tablespoon, spoon the mixture and roll it into small balls. Place the balls on a prepared baking sheet and flatten slightly with a fork (don't flatten too much or you will not have the fudgy texture in the middle once baked).
Bake the cookies for 9 minutes.
Remove the cookies and allow them to cool completely on a wire rack.
Optional: once the cookies have cooled, drizzle with melted white chocolate and top with white sprinkles or crushed candy canes.