Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Place the vegan buttery spread, gluten free flour blend, powdered sugar, vanilla, and salt in a mixing bowl. Mix on low speed until combined. Dough will be thick.
Take one inch balls of dough and roll into logs. Flatten slightly with your hand. Bake at 350 degrees F for about 15 minutes.
Let the cookies cool on the cookie sheet.
Line a tray with waxed paper.
Place the dairy free chocolate chips in a microwave safe bowl. Microwave for one minute, stir the chocolate, and if needed, microwave for 15 second intervals until melted.
Unwrap the candy canes and put in a ziploc bag. Use a rolling pin to crush the candy canes.
Once the cookies are cool. dip them in the melted chocolate, and then put the cookies on the prepared tray. (I held the cookies at an angle and dipped them that way, making sure that the top of one side was coated in chocolate. If you dip them straight down they may break off in the bowl of chocolate).
Sprinkle candy cane pieces on top of the melted chocolate. Place the tray in the refrigerator so that the chocolate can firm up.
Be gentle with these cookies as they are somewhat fragile.