Vegan Lemon Crinkle Cookies

0 Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone baking mat.
1 In a small bowl combine flour, baking powder, and salt and set aside.
2 In a stand up mixer, with the paddle attachment, beat together sugar, lemon zest, and coconut oil on medium speed until light and fluffy. It is important that the coconut oil is in a solid state, rather than liquid. Add applesauce, lemon juice, and vanilla extract, scraping down the sides as necessary. Mix until fully combined. Turn down the speed to low and slowly add dry ingredients. Once all flour is added, turn up to medium speed and mix until just combined. Do not overmix. 
3 Place the powdered sugar in a small bowl. Take about 1 rounded tablespoon of dough and shape it into a ball. Toss it in powdered sugar, coating completely and place on baking sheet. Repeat until all the dough is used. No need to flatten the cookies, they will flatten while baking. Bake cookies for 10-12 minutes until edges are firm. The cookies will be light in color and should look a bit underdone. They will crisp up more while they cool.
4 Remove from oven and let cool for 10 minutes. Transfer to a wire cooling rack to allow cookies to cool completely.
5 Enjoy!
6 Store leftovers in an airtight container.