Prepare the Dough:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, protein powder, baking soda, and salt.
3. In a separate bowl, beat the softened coconut oil (or butter) until smooth.
4. Add the egg, vanilla extract, peppermint extract, and monk fruit or stevia to the wet mixture. Adjust sweetness to taste, as these sweeteners can vary in intensity.
5. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms. If the dough feels too dry, add 1-2 teaspoons of water or almond milk.

Shape and Bake:

1. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spaced about 2 inches apart.
2. Use your thumb or the back of a spoon to create a small indentation in the centre of each cookie. Or use a cute little cookie mould for extra Christmas vibes.
3. Bake for 10-12 minutes, until the cookies are just set and firm to the touch.
4. Let the cookies cool completely on the baking sheet before adding the filling.

Make the Filling:

1. In a small saucepan, melt the dark chocolate chips with the coconut cream (or heavy cream) over low heat, stirring continuously until smooth and glossy.

Fill + Decorate:

1. Spoon the melted chocolate into the indentations of the cooled cookies.
2. If desired, sprinkle crushed sugar-free peppermint candies on top while the chocolate is still warm.
3. Allow the cookies to set at room temperature or chill them in the fridge for 10-15 minutes until the chocolate is firm.

Store the cookies in an airtight container for up to 5 days, or freeze them to enjoy later.