1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
In a medium bowl, whisk the flour, cocoa powder, espresso powder, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the prepared egg replacer, vanilla extract, and peppermint extract and beat to incorporate. Add the dry ingredients and mix on low speed until combined. Cover and chill in the refrigerator for 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop out cookie dough, measuring about 2 tablespoons per cookie, and arrange 1-2 inches apart. Bake for 8-10 minutes. Sprinkle crushed candy canes on top of each cookie immediately after removing from the oven, while they are still warm. Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire cooling rack to cool completely.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.