• Cream the buttery spread until fluffy. Add the unsweetened applesauce and vanilla extract and continue to mix on medium speed.
• Add the gluten free flour and salt and mix on medium speed. If the dough seems crumbly, you may need to add a little bit more vegan buttery spread. 
• Divide dough in half, and make into two discs. Wrap each disc in plastic wrap and refrigerate for at least one hour.
• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Remove the dough from the refrigerator and let it sit for a few minutes to soften slightly.
• Flour the rolling surface and the rolling pin. Unwrap the dough and sprinkle flour on top. Roll the dough out until it is about ¼ inch thick. Use cookie cutters to cut into desired shapes, and place cookies on the prepared cookie sheets.
• Bake for 9-11 minutes, until golden brown on edges. Keep an eye on them, don’t overbake or they will be too crisp.
• Let cool on sheets for a few minutes, then transfer to wire racks.

For the chocolate drizzle:

• Place chocolate chips in bowl and microwave for one minute, then stir. If not fully melted, microwave in 10 second intervals until completely melted. Spoon into a ziploc bag and trim the end off, then squeeze and drizzle the chocolate over fully cooled cookies.
• Place in the refrigerator to let the chocolate harden, then enjoy!