In a medium bowl, whisk together protein powder, almond flour, coconut flour, baking soda, salt, xanthan gym, and baking powder, set aside.

In stand mixer - or in a large bowl with an electric mixer - cream butter and sugar substitutes until fluffy.

Add eggs, milk, vanilla extract and peppermint extract, beat until everything is fully incorporated and smooth.

Slowly add the dry ingredients mix to the mixer bowl, and carefully mix until well incorporated and smooth.

Fold in the white chocolate chips and ¼ cup of the crushed peppermint candies, until well combined. Cover chill for 1 hour.

Preheat the oven to 350 F, line baking sheets with parchment paper.

Roll 1" balls out of the cookie dough, or use an ice cream scoop. You want to get 24 cookies from the batch.

Arrange dough balls on baking sheets leaving at least 2" between cookies.

Gently press the tops of each slightly - flattening them a little. They flatten a bit on their own, but can use a little help getting started!

Sprinkle with remaining crushed peppermint candies.

Bake for 10-12 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!

Allow cookies to cool for 2 minutes before removing from baking sheets. Cool completely before storing in an airtight container.

Cool completely to room temperature before storing in an airtight container, like a freezer bag.

Leftover cookies will keep for several days at room temperature, or a couple of weeks in the fridge.

Best served room temperature or warmer.