Sweet vegan and gluten free sugar cookies with a chocolate drizzle.
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.
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 1/4 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.