In a medium bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, salt, baking soda, and baking powder. Set aside.

Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium low speed until completely combined.

Mix in the eggs one at a time. Once the eggs are incorporated, mix in the peppermint extract and vanilla extract until the dough is smooth. Then scrape down the bowl with a spatula.

Add the dry ingredients to sugar mixture and mix on low until all of the dry ingredients are incorporated. Mix in 1 cup of the chocolate chips/chunks.

Cover the bowl with plastic wrap and chill the dough for 6-24 hours.

Once the dough has chilled, preheat the oven to 350 degrees and line 2 baking pans with silicone mats or parchment paper.

Use a large cookie scoop (3 tablespoons) to portion the cookie dough into 18 cookies. Roll each portion into a round ball then place on the prepared baking mats. Gently press down slightly to flatten the top and add a couple of the reserved chocolate chips to the top.

Bake for 10-12 minutes (see note 3).

Cool the cookies on the pan on a wire rack for 10 minutes. Transfer the cookies to a wire rack and cool completely before dipping.

To dip, melt the white chocolate in the microwave at 50% power for 1 minute. Stir well then continue to melt at 50% power in 20 second intervals, stirring well each time, until completely melted.

Dip each cookie in the white chocolate then place on wax paper or a silicone baking mat. Sprinkle with crushed candy cane pieces. Repeat the dipping process until all cookies are dipped.

Store at room temperature in an air-tight container for 2-3 days. Dipped cookies can be frozen for longer storage and freshness.