Mix together the softened butter, eggs, maple syrup, vanilla and peppermint extracts until well blended.
Stir in the tapioca and coconut flours, cacao powder, baking soda and salt. Fold in the chocolate chips.
Place the cookie dough in the fridge for at least 1 hour. Or if you are impatient like me, in the freezer for 30 minutes. If you are planning on not making these cookies right away, you can keep the cookie dough in the fridge for up to 3 days. Chilling the dough is an important step to make extra delicious (for real!) & pretty cookies so don't skip it!
When you are ready to bake the cookies, preheat the oven to 350 degrees F, drop spoonfuls onto a cookie sheet, flatten slightly and bake for 12 minutes. Enjoy!
Notes
I like to press a few additional chocolate chips onto the tops of each cookie as soon as they come out of the oven to make them extra pretty :)
Recipe by Primally Inspired at https://www.primallyinspired.com/double-chocolate-peppermint-cookies-paleo-nut-free/