Preheat oven to 350 degrees F. Line rimmed baking sheet with parchment paper or reusable silicone baking mat.

In large mixing bowl, whisk together coconut oil, applesauce, maple syrup, soy milk, peppermint extract and vanilla extract until combined.

To wet ingredients, add flour, cocoa powder, sugar, arrowroot powder, baking soda and salt. Mix with wooden spoon or rubber spatula until thoroughly combined; gently fold in chocolate chips until well distributed. Tightly cover bowl and refrigerate for one hour.

Using cookie scoop or measuring spoons, scoop two-tablespoon portions of chilled dough onto prepared baking sheet, spaced about 1-1 ½ inches apart. Sprinkle pinch of crushed candy canes on top of each cookie and press down gently to help candy stick.

Bake 13 minutes or until candy canes are slightly melted and edges are firm.

Let cool for at least 10 minutes before serving.