Place the vegan buttery spread and white and brown sugars in a bowl and beat on medium speed until fluffy. Add the unsweetened applesauce and vanilla extract and mix until combined.

Put the gluten free flour blend, sea salt, and baking soda in a large bowl and whisk together.

Add the dry ingredients to the wet ingredients and mix until combined. Turn mixer off and stir in the chocolate chunks.

Place the bowl of dough in the refrigerator to chill for 30 minutes, or if short on time, in the freezer for 15 minutes.

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

Shape the dough into balls about 1" in diameter. Place the balls on the cookie sheet and flatten slightly with your hand.

Bake at 350 degrees for about 11-13 minutes.

Let cool on the baking sheet for a few minutes before moving to wire rack to cool completely.