Whisk dairy free butter for 1 minute. Then add egg substitute and vanilla, beat for another 2 minutes.
Add in the rest of the dough ingredients. Beat until the dough starts to come together, for about 1 minute. Knead to form a ball.
Cover the dough with plastic wrap and let it rest in the fridge for 1 hour.
After 1 hour take out the dough. Pre Heat the oven at 350°F. Take 1 tablespoon and roll into a small ball, making 20 balls
Place on parchment paper lined baking sheet about 1-inch apart. Press with a thumb in the middle of each ball about halfway down to form wells. Bake for 6 to 8 minutes. While the cookies are baking, crush the candy canes.
Take the cookies out of the oven, sprinkle each thumbprint with candy cane pieces. Let cool and enjoy.