Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt. Whisk until well blended.

In another bowl, mix the coconut sugar, maple syrup, and melted coconut oil until smooth and creamy.

Add the vanilla extract and peppermint extract to the wet mixture and stir well.

Gradually add the dry ingredients to the wet mixture and stir gently until fully combined.

Fold in the dairy-free chocolate chips.

Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies for 11 minutes, until the edges are set and the centers remain soft. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.