Dark Chocolate Peppermint Cookies

Preheat oven to 350°F and line a baking sheet with parchment paper; set aside.

In a large mixing bowl, cream the dairy-free butter and sugar for 1 minute. Add in applesauce and peppermint extract and beat until combined.

Add flour, cocoa powder, baking soda, baking powder, and sea salt to a sifter and mix gradually into the bowl of wet ingredients; mix until fully combined. Fold in the chocolate chips then chill the dough for 10 minutes.

Once chilled, form the dough into small balls (about 1-1/2 tablespoon size) and place on the prepared baking sheet. Top each cookie with a few more chocolate chips and bake for 10–12 minutes or until the edges begin to set.

Remove from heat and immediately top with the crushed candy cane. Transfer to a cooling rack to cool completely.

Store any leftover cookies in a closed container for a few days.