Vegan Peppermint Mocha Cookies

Combine the warm non-dairy milk and instant espresso to dissolve. Set aside.
In a medium-sized bowl, whisk together granulated sugar, brown sugar, and oil. Then add in the espresso milk mixture, vanilla and peppermint extract, and continue to mix until well combined. Sift in Dutch-cocoa powder and continue to mix until it comes together. It might not look like it will mix in at first, but it will.
Next, sift in the flour, baking powder, and baking soda. Gently fold it in with a spatula, until there is no dry flour left. Add in the chocolate chips, and fold to spread out evenly. Cover the bowl and chill the cookie dough in the fridge for 1 hour or for best results, overnight.
Meanwhile, line a baking sheet with parchment paper, and preheat your oven at 350° Fahrenheit. With a medium-sized cookie scoop, place the dough onto the prepared baking sheet leaving 2 inches apart. You can also roll the dough with your hands, estimate about a 2-inch dough ball.
Bake for 18-20 minutes. Remove from the oven, and allow the cookies to cool on the pan for 5 minutes. Transfer them to a wire rack to finish cooling.

While you wait for the cookies to cool, prep a baking pan with parchment paper. Next, crush the candy canes into very small pieces by placing them in a sturdy zip bag and smash them with something heavy, like a rolling pin.
Melt the chocolate in the microwave, in a heatproof bowl. Heat the chocolate in 15-second increments, while stirring in-between. Continue to do this until all the chocolate has melted through. Then, dip each cookie halfway into the melted chocolate and gently tap off any excess chocolate.
Place them onto parchment-lined baking sheet and sprinkle crushed candy canes over the chocolate. Repeat with the rest of the cooled cookies. Place the baking pan into the fridge to help the chocolate set. Once set, serve and enjoy!