Preheat the oven to 350°F.

Place 1 cup chocolate chips and butter in a medium microwave-safe bowl. Microwave on high for 1 minute. Add cocoa powder, and stir together until melted. If needed, microwave for another 30 seconds. Stir mixture together until smooth.

Meanwhile, place eggs, sugar, vanilla extract and peppermint extract in the bowl of a mixer fitted with a whisk attachment. Mix on high until pale yellow and fluffy, about 5 minutes. Add the chocolate mixture, and mix on medium-high speed for 2 minutes, until well combined. NOTE: This mixture may look a little clumpy right at first, but it comes together perfectly once mixed.

While the egg mixture is whisking, combine the dry ingredients by stirring together cassava flour, baking powder, and salt in a small bowl.

Once the chocolate mixture has been combined with the egg mixture, turn the mixer off, and scrape down the sides of the bowl. Switch to the paddle attachment and add flour mixture, remaining chocolate chips, and all but 2 tablespoons of the crushed peppermints. Mix on low until just combined, making sure to scrape the bowl to fully mix.

Scoop dough, 2 inches apart, onto a parchment-lined baking sheet, using a 1 TBSP scoop. Sprinkle the cookies with crushed peppermint candies. Bake for 5-8 minutes or until the center just bounces back when gently pressed. Remove the cookies from the oven and let cool for 2 minutes. Move to a cooling rack and cool completely.

Store in an airtight container for 3-5 days.