Whisk the dry ingredients together in a medium bowl, including gluten-free flour blend, baking soda, salt, ground cinnamon, and optional nutmeg.

Cream the softened unsalted butter, light brown sugar, and granulated sugar in a large mixing bowl using an electric mixer until smooth and fluffy.

Add in the room temperature applesauce and vanilla extract, beating on low speed until fully combined.

Gradually mix in the flour mixture until just incorporated, avoiding overmixing.

Fold in the white chocolate chips with a spatula until evenly distributed.

Chill the dough in the refrigerator for at least 30 minutes to prevent spreading during baking.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop the chilled dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for about 30 minutes before transferring to a wire rack.