Gluten Free and Vegan Thin Mint Cookies.

Place the vegan buttery spread and the sugar in a mixing bowl and beat on medium speed until fluffy. Add the applesauce and extracts and mix until combined.
Add the gluten free flour, salt, and unsweetened cocoa powder and mix on low speed until combined.
Divide the cookie dough into two parts and flatten into discs. Wrap in plastic wrap and refrigerate for at least an hour.
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Coat a rolling surface and the rolling pin with cocoa powder. Place one disc of the chilled dough on the surface, and roll until it is about ¼ inch thick.
Cut out circles using a two inch round cookie cutter. Put the cookies on the sheet, leaving an inch between them and bake at 350 degrees F for about 9 minutes. Let cool completely on the cookie sheet (they are a bit fragile when warm).
Repeat steps 4 and 5 with remaining dough.
Once the cookies are cooled, make the chocolate coating. Place the dairy free chocolate chips in a microwave safe bowl and microwave for one minute. Stir, then microwave for 15 second intervals, stirring in between, until the chocolate is melted. Add the peppermint extract.
Dip the cookies into the chocolate coating with a fork and place them on a waxed paper lined cookie sheet. Place the dipped cookies in the refrigerator until the chocolate hardens, about 15 minutes.
Store the cookies in the refrigerator or freezer if desired.