Chocolate Moon Cookies

Instructions

1. Uncover the vegan butter and leave it on a plate for 1-2 hours to soften.
2. Prepare the vegan egg replacer according to the package instructions.
3. In a large mixing bowl, cream together the softened vegan butter, sugar, and vanilla sugar until light and fluffy.
4. Add the applesauce and vegan egg replacer to the butter mixture. Mix until well combined.
5. In a separate bowl, combine the all-purpose flour and cocoa powder.
6. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
7. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
8. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
9. Roll out the chilled dough on a floured surface to a thickness of about 5mm.
10. Use a crescent-shaped cookie cutter to cut out the cookies.
11. Place the cookies on the prepared baking sheet, spacing them about 2cm apart.
12. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
13. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
14. Melt the chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth.
15. Once the cookies are completely cooled, dip the edges or drizzle them with melted chocolate for decoration. Let the chocolate set before serving.
16. Store the cookies in an airtight container at room temperature for up to two weeks.