Double Chocolate M&M Cookies (Gluten Free, Vegan).

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Cream the vegan buttery spread and sugars in a mixing bowl. Add the unsweetened applesauce and maple syrup and mix on medium speed until combined.
Add the gluten free flour, baking soda, baking powder, and salt. Mix on low speed until combined.
Stir in the dairy free chocolate chunks.
Use a cookie dough scoop to scoop the dough on the cookie sheets, leaving about an inch between each cookie. Press a couple of chocolate no-nos onto each cookie, then flatten the dough slightly with your hand or a spoon.
Bake at 350 degrees F for 13-15 minutes.
Repeat step 6 and 7 with remaining dough.
If you are going to freeze the dough, just use a cookie dough scoop to scoop the dough on the cookie sheet and stick it in the freezer for a couple of hours. Once firm, put the dough balls in a freezer bag and store in the freezer until it's time to bake them. When you want to bake them, bake at 350 degrees F for 15-17 minutes.