0 In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
1 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.
2 Add the vanilla and applesauce to the butter mixture, then beat with the mixer on high speed until fully combined.
3 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.
4 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.
5 Refrigerate dough for 1 hour, up to overnight, until firm.
6 Preheat the oven to 350 F and line a baking sheet with parchment paper.
7 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:
10 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.
11 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!
12 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!
