Spiderweb Chocolate Sugar Cookies (Gluten Free, Vegan).

Put the vegan buttery spread, organic cane sugar, and brown sugar in a mixing bowl and mix on medium speed until light and fluffy. Add the applesauce and mix until combined.
Add the gluten free flour blend, cocoa powder, and salt to the mixing bowl.
Mix on low speed until the dough comes together - it will be thick.
Form the dough into two discs and wrap in waxed paper. Chill in the refrigerator for one hour.
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Put parchment down on a flat surface, and dust it with cocoa powder. Also dust the rolling pin with cocoa powder.
Roll the chilled dough out to ¼ inch thickness and use a round cookie cutter to cut out cookies.
Place the cookies on the cookie sheets and bake at 350 degrees F for about 10-12 minutes, switching positions halfway through baking time.
Allow cookies to cool completely on the cookie sheets.
Place the powdered sugar in a small bowl or cup and add some water. You want the frosting to be a somewhat thin consistency, but not runny.
Spoon the frosting into a plastic piping bag, and cut off the very end of the bag. You just need a very small hole to pipe the webs on the cookies. You don't need a special piping tip for this recipe.
Carefully pipe webs on the cooled cookies. Start with the straight lines, then use curved lines to connect the straight lines.
Let the cookie sit for a few minutes so that the frosting dries. Enjoy!