Double Chocolate Chip Gluten Free Freezer Cookie Dough.

Place the vegan buttery spread and sugars in a mixing bowl and beat until smooth and combined, about one minute.
Add the applesauce and mix until combined.
Stop the mixer and add the cocoa powder and half of the gluten free flour blend. Mix on low until combined. Stop the mixer and add the rest of the gluten free flour blend, salt, and baking soda. Mix until well combined.
Stop the mixer and add the dairy free chocolate chips. Stir by hand.
Take half of the dough and place it on some plastic wrap. Use your hands to form a log about 8 inches long. Wrap it up and roll around to kind of smooth it out and make it round. Repeat with the other half of the dough.
Wrap the dough rolls in parchment paper and secure the ends with twine or ribbon. Store in the freezer. This dough can be frozen for up to three months.
If you are gifting the cookie dough, wrap the printed label around each tube of dough and secure with tape.
When you're ready to bake, preheat the oven to 350 degrees. Remove the cookie dough from the freezer and slice into 12 rounds. No need to thaw the dough! Place on a parchment paper lined cookie sheet and bake for 12-14 minutes.
Each roll makes 12 cookies.