• Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
• Cream the vegan buttery spread and sugar on medium speed.
• Add the applesauce and vanilla and mix on low speed.
• Stop the mixer and add the gluten free flour blend, unsweetened cocoa powder, baking powder, salt, and mini chocolate chips. Mix on low speed until the dough comes together. It will be thick.
• Roll the dough into small balls, and place on the parchment lined cookie sheets, leaving one inch in between cookies.
• Bake at 375 degrees F for 10-11 minutes. Don't overbake or these cookies will get too dry.
• Allow the cookies to cool on the cookie sheets, then transfer to wire racks that are sitting on top of cookie sheets or waxed paper (to catch icing drips).

Make the icing:

• Place the powdered sugar and water in a small mixing bowl. Mix on medium speed until you reach a somewhat thin consistency. You don't want it too thin, or it will slide right off the cookies. If you need to add more powdered sugar/water, go ahead and do so.
• Use a fork to carefully dip each cookie in the glaze and then transfer to the wire racks. Add sprinkles or other decorations if you like. The glaze will harden in about 10-15 minutes.