In a mixing bowl with the paddle attachment, beat the vegan butter and sugar until light and fluffy, about 5 minutes, scraping down the sides as necessary.

Meanwhile in a coffee grinder or small blender blend together the chickpea flour and water until smooth and thick. With the motor running, slowly add this to the mixer along with vanilla and salt. Once incorporated, add the flour, scrap down the sides, and beat until combined. Do not overmix.

Preheat oven to 375F. Line two baking sheets with parchment paper and set aside.

Remove chilled dough and roll out to ¼". Using a round cutter cut out as many circles as possible, carefully transferring them onto the prepared baking sheets. Combine the scraps, roll out again and continue. You may need to re-chill the dough in between each roll-out.

Chill the cookies for 20 more minutes until firm. Transfer to the preheated oven and bake for 10-12 minutes, until slightly golden around the edges. Remove from oven and let cool on baking sheet for 5 minutes. Transfer to wire baking rack to finish cooling completely.

To make the royal icing, beat together powered sugar and Ener-G Egg replacer. With motor running add the non-dairy milk and combine. Turn speed up to high and beat for 5-7 minutes until it is glossy and has formed soft peak.

Transfer icing into a shallow dish and dip the tops of each cooled cookie. Let the icing harden before decorating with candy and chocolate.