In a small bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg together. Set aside.
1 ¾ cup (259g) gluten free flour, ½ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the applesauce and vanilla extract and beat until combined.
½ cup (118g) unsalted butter, ⅔ cup (133g) light brown sugar, ½ cup (100g) granulated sugar, ⅓ cup (85g) unsweetened applesauce, ½ teaspoon vanilla extract
Pour the dry ingredients into the wet ingredients and mix on low speed until just combined. Stir in the white chocolate chips.
⅔ cup (113g) white chocolate chips
Cover and chill the dough in the refrigerator for 30 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper. Scoop cookie dough out onto baking sheet and bake for 10-12 minutes. The cookies will look soft. Allow cookies to cool on the baking sheet for 30 minutes before serving.
Notes
Make sure to use 100% pure unsweetened applesauce with no added ingredients.
It's important to allow the cookies to cool for at least 30 minutes before moving off of the baking sheets. They will be soft when you first remove them from the oven, and will likely fall apart if you don't allow them to cool and set properly.