Gluten Free & Allergy Friendly Snowman Cookies
Preheat your oven to 350°. Combine flour, salt, and baking powder in a bowl and set aside.
In a second bowl, mix together 2 cups sugar, applesauce, cocoa powder, oil, vanilla. Add the flour mixture and mix until just combined. Wrap the dough in plastic wrap or wax paper, and chill for 20 minutes.
Ball the dough into pieces a little smaller than a golf ball, then place on a sheet tray lined with parchment paper. Bake for 10 - 12 minutes - they will still feel slightly underbaked - remove from the oven, and cool on the sheet tray before transferring to a rack or resealable container.
For the icing: Mix all ingredients together until smooth.
To assemble: Cool cookies completely, and spread with icing. Sprinkle the shredded coconut on top of the icing, coating completely. Use the chocolate chips to make eyes and a mouth for the snowman.
For the fondant nose, to the fondant add a very small amount of food coloring, and a large pinch of powdered sugar. Knead the color into the fondant until the fondant is colored evenly. Pinch small pieces of the fondant off and roll between your palms until you get a small carrot shape - "glue" onto the cookie with a tiny bit of vanilla icing.