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Preheat oven to 350 degrees F. Line rimmed baking sheet with parchment paper or reusable silicone baking mat.
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In large mixing bowl, whisk together coconut oil, applesauce, maple syrup, soy milk, peppermint extract and vanilla extract until combined.
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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.
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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.
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Bake 13 minutes or until candy canes are slightly melted and edges are firm.
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Let cool for at least 10 minutes before serving.