Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, maple crystals, cacao powder, espresso powder, baking soda, and flax egg until well combined.

Add the coconut butter and vanilla extract to the dry mixture and stir until a cohesive dough forms.

Gently fold in the vegan chocolate chips and crushed candy canes until evenly distributed.

Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them evenly apart.

Bake for about 12 minutes until the edges are crisp but the centers remain soft.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.