Preheat oven to 350 degrees. Lightly grease an 8-inch cast iron skillet with vegan buttery spread.

In a small bowl, whisk together the gluten free flour mix, sea salt, baking soda, and baking powder. Set aside.

In a large bowl, cream the vegan buttery spread, granulated sugar, and brown sugar until light and fluffy. Add the vanilla and unsweetened applesauce and mix until combined.

Add the dry ingredients to the wet ingredients and mix on medium speed until combined. Turn off mixer and add the PASCHA chocolate chips and mix by hand.

Pour the batter into the prepared cast iron skillet and spread it out evenly with the back of a spoon.

Bake at 350 degrees for about 27-30 minutes until golden brown on top and a toothpick inserted in the middle of the cookie comes out clean.

Place the remaining ½ cup of chocolate chips in a small bowl and microwave for one minute. If they are not melted, microwave in 10 second intervals until fully melted. Stir until smooth.

Top the hot cookie with ice cream and drizzle the melted chocolate on top.

Serve immediately.