• In a medium sized bowl, whisk together the gluten free flour blend, cinnamon, ginger, nutmeg, cloves, salt, and baking soda. Set aside.
• In a mixing bowl, cream together the vegan buttery spread and sugars until light and fluffy. Add the molasses, maple syrup, applesauce, and vanilla extract and continue to mix until smooth.
• Add the dry ingredients a little at a time while continuing to mix on low speed.
• Once dough is mixed, place in the refrigerator to chill for about an hour. If you're in a hurry, you can stick the dough in the freezer for about 20 minutes.
• Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
• Roll chilled dough into balls that are about one inch wide. Place on the cookie sheet and flatten slightly. You should be able to fit 12 cookies on each sheet.
• Bake at 350 degrees F for about 9-10 minutes. Let cool on the cookie sheet, then move to a rack to finish cooling.

Make the frosting:

• Cream the vegan buttery spread and vanilla extract. Sift in the powdered sugar a little at a time, alternating with adding a little non-dairy milk until the frosting is the consistency you want.
• Frost cooled cookies.
• Dust each frosted cookie with a little cinnamon sugar or sprinkles if you wish.