Mix dry ingredients: whisk together gluten-free flour blend, baking soda, salt, ground cinnamon, and ground nutmeg.

Cream butter and sugars: beat softened unsalted butter, light brown sugar, and granulated sugar together until light and fluffy.

Add wet ingredients: mix in room-temperature applesauce and vanilla extract until just combined.

Combine mixtures: gradually add dry flour mixture to wet ingredients while mixing at low speed until dough comes together.

Mix in chocolate chips: gently fold in white chocolate chips or substitute with your choice of add-ins.

Chill dough: cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat oven: to 350°F (175°C) and line baking sheets with parchment paper.

Scoop and bake: form balls of dough and bake for 10-12 minutes until edges are set and centers appear soft.

Cool: allow cookies to cool on the baking sheets for 30 minutes before transferring to a wire rack.