Preheat oven to 350°.
In a large mixing bowl, beat the softened vegan butter and brown sugar on a high speed until it appears whipped (about 1½ minutes). I used a standing mixer, but you can also use a hand mixer as well.
Add in the unsweetened applesauce, baking soda, pinch of sea salt, vanilla extract, peppermint extract and flour. Mix to combine.
Batter will be crumbly. To form dough, add in water (or plant milk) and continue to mix.
Add in the vegan chocolate chips and mix into the dough.
Use a 1½ tbsp cookie scoop to create even balls of dough, then lightly dip in crushed candy canes.
Place onto a baking sheet lined with parchment paper or foil for easy removal.
Bake in preheated oven for 11 minutes.
Once done, remove from oven and immediately sprinkle with additional crushed candy canes. Let cool for 5-6 minutes. Enjoy!