Preheat oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
In a large mixing bowl, using a hand mixer, mix together the Unsalted Butter (3/4 cup) and Brown Sugar (1 1/4 cup) till creamed.
To the bowl, add the Egg (1) and Peppermint Extract (1 teaspoon). Mix for 1 minute.
To the bowl, begin combining the Coconut Flour (1/2 cup), Baking Soda (3/4 teaspoon), All-Purpose Flour (3/4 cup), Salt (1 teaspoon), Semi-Sweet Chocolate Chips (1 cup), and Unsweetened Cocoa Powder (1/2 cup).
Once combined, cover the cookie dough in plastic wrap and let rest in the fridge for at least 1 hour.
Using a 1 tbsp. cookie scoop or 1 tbsp. spoon, begin scooping, rolling and flattening on to the cookie sheet. You should be able to cook 12 cookies on each baking sheet, yielding around 22-24 cookies. Leave around 1 1/2 inches per cookie.
Bake for 10-11 minutes. Dust each cookie with some crushed Candy Cane (2) immediately. Let them sit on the baking sheet for 3 minutes before removing and cooling on a baking rack completely.