Preheat your oven to 350°F (175°C) and line two baking trays with parchment paper.

Crush candy canes in a plastic bag until you have small pieces.

In a bowl, whisk together flour, cocoa powder, ground coffee, baking soda, and salt.

In another bowl, cream vegan butter, white sugar, brown sugar, flax eggs, vanilla extract, and peppermint extract until smooth.

Gradually add dry ingredients to wet mixture, stirring until a thick dough forms.

Fold in vegan chocolate chips until evenly distributed.

Use a cookie scoop to portion out 2-tablespoon balls and place them on baking trays, spacing them 2 inches apart.

Bake for 9-11 minutes until set but still slightly puffy. Tap trays on the counter for a crinkle effect after baking.

Cool cookies on trays for 5 minutes before transferring to a cooling rack.

Melt vegan white chocolate and drizzle over cooled cookies.

Sprinkle crushed candy cane pieces over the drizzle before it sets.