Preheat the oven to 175° C and prepare two baking sheets.
Chop the dark chocolate chunks, and set aside.
Cream the butter with the sugars in a medium mixing bowl until nice and fluffy.
Mix together the vanilla with the coffee powder in a little bowl so the coffee powder dissolves.
The amount of peppermint extract depends on the quality of your peppermint extract, and your personal taste. I recommend 1 ½ to 2 tsp peppermint extract in this recipe. Begin with the lower amount, then sample and adjust to your taste. Add the coffee mix, the peppermint and the applesauce to the creamed butter and sugar. Mix until combined.
Using a large sieve, add in the cocoa powder, flour, baking soda, and salt in a smaller mixing bowl.
Add the dry ingredients to the wet. Mix until almost combined then add the dark chocolate chunks, saving a few to be added to the tops of the cookies before going in the oven. In the beginning it will seem to be a bit dry but once the ingredients are combined it will be the perfect texture. Mix only until just combined, do not overmix the cookie dough.
Spoon out the cookie dough in round dough balls. Then press in a few chocolate chunks on each cookie.
Bake the cookies one sheet at a time for about 10 minutes. This depends on your oven, but the cookies are ready once the edges are set and the middle should look very soft. The cookies will continue to bake on the cookie sheets once they are out of the oven.
If you are decorating the cookies, let them completely cool before decorating.
Melt the vegan white chocolate carefully in the microwave or in a water bath on the stove.
Crush the candy canes.
Dip each cookie in the melted white chocolate, or drizzle the white chocolate. Then sprinkle on the crushed candy canes. Let the chocolate set before enjoying!
Store the cookies in an airtight container, and they are best enjoyed within a few days. Enjoy!
