Line a tray with parchment paper (we used a pizza style tray).

Cream together the butter substitute, maple syrup, vanilla and salt.

Slowly add in the flour until combined. Cover and chill for 10 minutes.

Turn out the dough onto parchment paper and roll until it is a little over ¼ inch thick and chill again, I tend to place it in the freezer for about 10 minutes. You want it to be pretty firm but not frozen.

Preheat the oven to 350 degrees.

Use your favorite cookie cutter, this heart cutter is about 4 inches across at the widest point.

Bake the cookies for about 18 minutes or until just before they look like they’ll start to turn golden brown, be careful not to overcook them so they don’t dry out.

Remove from the tray and allow to cool a little bit while you melt the chocolate.
 Put the cookies back on the parchment paper for drizzling to help keep things tidy. Use a small spatula and carefully but quickly drizzle the chocolate across the tops of the cookies and then sprinkle with the toppings of your choice. 

These are tasty right away or once fully cooled you can tuck them in the freezer until you’re ready for them.