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

In a small bowl, mix ground flaxseed with water to create a flax egg. Set aside to thicken. It should take about 5 minutes.

In a large bowl, whisk together flour, maple crystals, cacao powder, cornstarch, and baking soda.

In a separate bowl, combine the flax egg, vanilla extract, coconut butter, and 2 tablespoons of water. Mix until well combined.

Pour the wet ingredients into the dry ingredients bowl and stir until a thick cookie dough forms. Add extra water as needed to achieve the right consistency (you probably won't need to).

Place the bowl of cookie dough in the fridge to chill for 30 minutes.

Scoop out portions of the cookie dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each. These peppermint mocha cookies will spread a decent amount.

Bake in the preheated oven for 12-15 minutes or until the edges are set. The cookies will continue to firm up as they cool.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Melt the vegan white chocolate and semi-sweet chocolate in separate bowls. You can dip half of each cookie in the white chocolate and drizzle the semi-sweet chocolate over the top, or decorate them however you like. A piping bag with a small hole cut in the bottom is the best way to get perfect drizzles.

While the chocolate is still soft, sprinkle crushed candy canes over the cookies for a festive peppermint touch.

Allow the chocolate to set, and then enjoy these vegan peppermint mocha cookies with a delightful blend of flavors.