• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, add the butter and sugar. With a hand-held mixer or stand mixer, whip the butter and sugar on high speed until the mixture is slightly fluffy.
• Add the vanilla and applesauce to the butter mixture, then beat with the mixer on high speed until fully combined.
• Gradually add the flour into the butter mixture ½ cup at a time, mixing on high speed, until you can no longer see the flour and a thick dough has formed.
• Lay out one piece of parchment paper then set the dough on it. Roll the dough into a log that is 1 1/2 inches thick. Then, roll the paper around the dough and twist the ends until dough is securely wrapped.
• Refrigerate dough for 1 hour, up to overnight, until firm.
• Preheat the oven to 350 F and line a baking sheet with parchment paper.
• Remove the dough from the parchment paper and cut 1/2 inch thick slices. Lay the slices on a parchment paper-lined baking sheet and bake for 10-12 minutes, until cookies have begun to brown on top, then remove from the oven and let cool.

Melt the white chocolate and coconut oil either in a bowl or using a double boiler method:

• Microwave – if you choose to go the microwave route, simply microwave the chocolate in short intervals (think: 15-20 seconds), stirring after each stint, until melted.
• Double Boiler – if you choose to melt your chocolate over a double boiler, you’ll need to heat a pot of water over the stovetop until boiling, and then place the chocolate chips + coconut oil in a glass or metal heatproof bowl over the top of the pot with the water. Then, using a rubber spatula, simply stir the chocolate until it’s melted, scraping the sides of the bowl as you go!
• Drizzle the white chocolate over the cookies and top with crushed peppermint. Let sit for at least 30 minutes to let the white chocolate set, then enjoy!