Place the vegan buttery spread, confectioner's sugar, and vanilla extract in a large mixing bowl and beat until smooth, using a rubber spatula to scrape down the sides of the bowl if needed.
Add the gluten free flour, cocoa powder, and salt, and mix on low speed until combined.
Divide the cookie dough in half, and place each half on a piece of waxed paper. Shape into logs and wrap in the waxed paper. Refrigerate the dough for at least two hours. If you are making this dough ahead of time to bake later, you can freeze it at this point.
Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
Cut the logs of dough into ½ inch slices. Place on the cookie sheets with 1 ½ inches in between them.
Bake at 350 degrees for 13-16 minutes. Allow to cool on the cookie sheets before moving.
Melt the chocolate chips on high in the microwave for about one minute. Stir, and if not fully melted, microwave in 10 second intervals until melted. If you want a stronger peppermint flavor, you can add a couple of drops of peppermint extract.
Unwrap the candy canes and place in a ziploc bag. Crush them with a rolling pin.
Spread some melted chocolate chips on half of each cookie. Sprinkle crushed candy canes on top.
Allow the chocolate to firm up before serving. You can stick the cookies in the refrigerator for a few minutes to help the chocolate firm up.