Add the cane sugar and light brown sugar to a medium bowl. Pour in the melted goat butter and mix well. Add the egg, vanilla extract, and salt. Mix until well blended.
In another small bowl, mix together the millet, sorghum, cocoa powder, guar gum, and baking soda. Mix well. Add to the wet ingredients. Mix until well combined.
Gently fold in the chocolate chips and crushed peppermint chips. Place in the freezer for about 15 minutes.
Preheat the oven to 350 degrees.
Place parchment paper on two large baking sheets. Remove cookie dough from the freezer and let it warm up enough that you can scoop it. Using a medium sized ice cream scoop, scoop out the cookie dough and place it on a baking sheet. Store the remaining cookie dough in the fridge.
Bake for about 15 minutes on the top rack of the oven. When done pull from oven to let cool. Scoop the remaining cookie dough onto the other baking sheet. Bake on top rack and then let cool.
Store in an airtight container.