Fresh Cherry Cookies (Gluten Free, Vegan).

Place the vegan buttery spread and organic cane sugar in a mixing bowl, and mix on medium speed until fluffy.
Add the applesauce and vanilla extract and mix until combined.
Add the gluten free flour, baking powder, and salt to the mixing bowl, and mix on low speed until combined.
Add the pitted cherries and mix on low speed. Don't overmix.
Place the cookie dough in the refrigerator, and chill for 30 minutes.
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Scoop the dough onto the cookie sheets. I used a 2 Tablespoon cookie dough scoop. Leave about an inch and a half between cookies.
Bake at 350 degrees F for about 18-20 minutes. Allow the cookies to cool on the cookie sheets before moving them.
Place the white chocolate chips in a microwave safe bowl. Microwave for about 45 seconds, then stir until smooth and melted.
Let the melted white chocolate cool slightly, then spoon into a ziploc bag or piping bag, and cut off the corner. Pipe some white chocolate over each cookie. Allow the cookies to sit for a few minutes so that the white chocolate firms up. Enjoy!