makes about 24 1 cup vegan butter, softened 1 1/2 cups white sugar 2 flax eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup chopped peppermint bark 1/2 teaspoon fleur de sel or large sea salt Preheat oven to 350 degrees F. In large bowl, beat butter, sugar, 'eggs', and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the peppermint bark chunks . Drop by rounded tablespoonfuls onto ungreased cookie sheets. Sprinkle with salt if using. Refrigerate 20 minutes. Bake for 10 minutes or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.