Preheat oven to 350 degrees.
Blend oats in a food processor or high speed blender to create a flour.
Pour oat flour into a bowl with cacao powder, baking soda and salt. Mix well.
In another bowl, whisk together almond butter, egg, maple syrup, coconut oil, peppermint and vanilla extracts.
Pour the wet ingredients into the dry, and mix until well incorporated. Fold in chocolate chips.
Place batter in the refrigerator for 10 minutes.
Scoop into 12 balls, and place on a parchment-lined baking sheet. Use fingers to flatted slightly.
Bake for 11-12 minutes.
Top with candy canes immediately after removing from the oven. Cool for several minutes before transferring to a wire cooling rack.