Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper or a Silpat. Set aside.
Whisk dry ingredients (from almond flour through salt) together until no clumps remain, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, or in a a large bowl with a handheld mixer, beat palm oil on medium until soft and fluffy, 1-2 minutes. Scrape down the sides of the bowl.
Add honey, coconut sugar, and peppermint extract, and beat again until combined and smooth. Add flax egg and beat on medium until just combined.
Lastly, add dry ingredients and beat on medium-low until just combined.
Add chocolate chips and chunks, along with peppermint candy if using, and stir to combine. Dough will be thick and sticky.
Using hands dusted with arrowroot flour, form dough into 12 equal sized balls, about the size of a golf ball, and place on baking sheets 3 inches apart. Cookies will spread while they bake. Continue adding flour to your hands as needed.
There are two options for baking: if you prefer a thinner crispier cookie, bake immediately while dough is at room temperature. Or, if you prefer a chewier cookie, chill dough for at least 20 minutes before baking.
Bake one tray at a time, in the center of the oven, for 5 minutes. Then turn tray 180 degrees, and bake for another 5 minutes. Cookies should have set edges and appear slightly dry and cracked on top. Repeat with second tray.
Set trays on cooling racks until cool. Once completely cooled, drizzle peppermint glaze over each cookie (see notes for tips) and top with crushed peppermint candies and mini chocolate chips, if using. Transfer to the freezer to set, about 20 minutes.
Serve at room temperature or slightly warmed for a more fudgey cookie, and chilled for a chewier cookie. Store in an airtight container in the refrigerator for one week, or up to a month in the freezer. They are also great right out of the freezer. If freezing for longer then a week, wait and add glaze and topping once defrosted.