Chocolate Peppermint Thumbprint Cookies (Gluten Free, Vegan).

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Cream the vegan buttery spread, brown sugar, and organic cane sugar together on medium speed.
Add the applesauce and non-dairy milk, mix on low speed.
Add the gluten free flour, cocoa powder, salt, and baking powder. Mix on low speed until combined.
Roll the dough into one inch balls. Place on the cookie sheet and make an indentation using your thumb or the back of a teaspoon measure.
Bake at 350 degrees for 8-9 minutes. If they have puffed up, you may need to make another indentation with the back of the teaspoon. Allow to cool on the cookie sheet before moving to a tray.
Put the chocolate chips in a microwave safe bowl and microwave for 60 seconds. Stir. If they aren't fully melted, microwave in 10 second intervals until they are melted.
Spoon a little of the melted chocolate into each cookie. Sprinkle crushed candy canes on top.
Repeat steps 4-8 with remaining dough.
As the cookies cool, the chocolate will firm up. Store in an airtight container. If your house is very warm, you may want to store them in the refrigerator.