Chocolate Spritz Cookies (Gluten Free, Vegan).

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Put the vegan buttery spread, confectioner's sugar, and vanilla extract in a mixing bowl and mix on medium speed until smooth. Add the applesauce and mix again.
Add the gluten free flour blend, unsweetened cocoa powder, and salt and mix on low speed until combined. The texture of the dough should be like soft, new, PlayDoh. It should not be dry. Add a little more applesauce or gluten free flour if your dough is too dry or too wet.
Load some of the dough into the cookie press according to the manufacturer's instructions.
Place the cookie press directly onto the parchment lined cookie sheet. Squeeze the trigger and pull the press up. There should be a cookie on the sheet. Repeat. Leave about an inch between the cookies.
Bake at 350 degrees F for 10-12 minutes. Allow the cookies to cool on the cookie sheet before removing them.
Repeat steps 4-6 with the remaining dough.
Place the chocolate chips and the white chocolate chips in two separate bowls. Microwave each one for one minute, then stir and microwave for 15 second intervals until fully melted.
Use a spoon to spread the melted chocolate of your choice on each cookie, then top with sprinkles.
Place the decorated cookies in the refrigerator for a few minutes until the chocolate firms up. Enjoy!