• Preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper. Slightly oil paper with oil spray. Set aside.
• In a small bowl, stir the flaxmeal and lukewarm water. Set aside until it forms a gel-like consistency. This is called a flax egg.
• In a large mixing bowl, whisk flour, cocoa powder, baking powder, and salt. Set aside.
• In a large mixing bowl, or the bowl of a stand mixer with the paddle attachment, beat the softened butter, oil, sugar, and brown sugar until creamy and smooth – about 1-2 minutes.
• Add in the flax egg, vanilla extract, and peppermint extract. Keep beating on low speed until incorporated – about 1 minute.
• Stop the beater, pour in dry ingredients, and beat again on the low-speed setting until a soft, sticky cookie dough forms. Fold in chocolate chips and stir to combine.
• Scoop 2 tablespoons of cookie dough, place the cookie dough ball on the baking sheet and slightly flatten the cookies.
• Bake for 10-13 minutes until they puff and are set on the outside. They should stay soft in the middle and will harden as they cool down. Don't over-bake to avoid dry cookies.
• Cool on the baking sheet for 5-10 minutes or until easy to transfer to a wire rack.

Decoration

• In a non-stick saucepan, melt the chocolate chips and coconut oil.
• Drizzle on top of the cookies and sprinkle crushed candy canes to stick on top.