Preheat the oven to 350 degrees(F).
Make a flax egg. In a small bowl, whisk together the flax meal and water. Let sit for 2-3 minutes to thicken. Set aside.
Then, in a large mixing bowl, add the vegan butter and cane sugar. Using a hand mixer or stand mixer, beat together until light and fluffy.
Now add the flax egg you made, the applesauce and the vanilla. Continue to mix together until fully combined.
Next, in a medium sized mixing bowl, sift the flour, baking powder and baking soda. Stir in the salt.
Add the dry ingredients to the wet ingredients a little at a time. Mixing with the mixer until everything is fully incorporated. It may seem crumbly as you mix, it will be perfect once everything is fully mixed together.
Pour the sprinkles into the bowl with the cookie dough and fold them into the dough.
I like to make my cookies large, and I usually do about 2 tablespoons of dough for these cookies, but you can make them a bit smaller if you want. Roll the dough into a ball and place on a baking sheet lined with parchment paper or sprayed with non-stick spray.
If they are large place about 3 inches apart, if they are smaller about 2 inches apart. Repeat with all the dough, you will probably need to do several batches.
Bake for 10-12 minutes or until they are getting slightly brown. They will still be very light in color and soft.
Let cool and serve. They keep well in the fridge for about a week.