To begin, preheat your oven to 350 and line two pans with parchment paper. (or spray with non-stick spray).

In a medium sized mixing bowl, add your gluten-free flour, cocoa powder, baking soda and salt. Stir together with a whisk till everything is mixed together well and there are minimal cocoa powder clumps. Alternatively, add your cocoa powder to the bowl through a fine mesh strainer.

In a large mixing bowl add your butter, brown sugar, white sugar and cream them together using a hand mixer. Add your egg, peppermint extract, and vanilla extract and lightly mix them in.

Pour your dry ingredients into your wet ingredients and stir them together with a spatula till you have one smooth, consistent cookie dough. Add your chocolate chips to your cookie dough batter and fold them in.

Using a small cookie scoop, scoop your cookies onto your pans, evenly spreading them apart (with about 12 cookies max per sheet).

Bake them in the oven for 8-10 minutes, or till the cookies have set on the edges. They may look a little doughy in the middle still, but they will cook through entirely as they cool.

Let them cool before topping them with decor.

To a microwave safe bowl, add your 1/4 cup of chocolate chips. Microwave them in 20 second intervals, stirring in between, till melted entirely.

Drizzle across the tops of your cookies with either a spoon or a piping bag.

To a small ziploc bag, add your candy canes and place the bag on top of a cutting board. Using a hammer (or other tool), carefully hammer the candy canes till they're crushed up. (Alternatively, you could buy already crushed candy canes.)

After drizzling the chocolate across the tops of the cookies, sprinkle the crushed candy canes and/or sprinkles across. You can either let the chocolate harden at room temperature, or pop the cookies in the fridge to quickly harden it.

Devour!