1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine ground flaxseed and water. Let it sit for 5 minutes to thicken (this acts as your flax egg).
3. In a large mixing bowl, cream together vegan butter and coconut sugar until smooth.
4. Stir in the flax egg, vanilla extract, and peppermint extract.
5. Gently mix in the gluten-free flour, cocoa powder, baking powder, and baking soda.
6. Fold in the chocolate chips and chopped chocolate.
7. Scoop out tablespoon-sized portions of the dough and place them on the prepared baking sheet.
8. Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
10. Melt the vegan white chocolate in a microwave or using a double boiler.
11. Once the cookies have cooled, dip half of each cookie into the melted white chocolate.
12. Sprinkle the dipped cookies with the crushed peppermint candy while the chocolate is still wet.
13. Let the cookies sit until the white chocolate hardens before serving.

Tips & Tricks

• Use a heavy marble rolling pin to crush the candy canes or peppermint pinwheels
• Immediately after baking, place a circular cookie cutter around each cookie and gently rotate it in a circular motion to shape the cookies into perfect circles.