Vegan Brown Sugar Maple Cookies

0 In a large mixing bowl, sift together the flour, cornstarch and baking soda. Stir in the salt. Set aside. 
1 In a separate large mixing bowl or the bowl of a stand mixer add the vegan butter and brown sugar. Cream together using a hand mixer or the paddle attachment of the stand mixer until the butter and sugar are light and fluffy. 1 to 2 minutes. 
2 Add the applesauce, maple syrup, and extract of choice to the bowl and continue to beat until fully combine. Scraping down the sides as needed. 
3 Then add the dry ingredients to the wet a little at a time, beating together, until everything is fully combined. 
4 Add the chopped pecans and beat together again briefly, just to evenly distribute the pecans.  
5 Chill the dough for at least 2 hours. 
6 When ready to bake the cookies, preheat the oven to 350 degrees(F).
7 Now, either make giant cookies with this dough, like I prefer, or smaller ones. 
8 I like to use an ice cream scoop and leave them in large balls like that. You'll get 9 to 10 cookies. Or you can make smaller balls with the dough and you'll get about 16 to 18 cookies. 
9 If making smaller cookies, bake for 13 to 15 minutes, if making larger ones, bake for 15 to 18 minutes. 
10 Let the cookies cool, and then make the icing. Beat together the vegan butter and maple syrup in a small mixing bowl. Then add the powdered sugar, a pinch of salt and continue to beat together until fully combined. 
11 Drizzle the icing over the cookies and then sprinkle the tops of the cookies with salt and pecans.