In a large mixing bowl combine the gluten free flour, baking soda and salt – whisk together to combine. In a separate bowl, mix together the butter, brown sugar, white sugar, eggs and vanilla until smooth. Slowly add in the dry ingredients, stirring until the dough begins to take shape. Stir in the white chocolate chips and chill the dough mixture in the refrigerator for about 20-30 minutes.
Preheat oven to 375 degrees. While the dough chills in the refrigerator, begin working on the apples. Add butter to a cast iron skillet and stir in the apple slices, brown sugar and apple pie spice blend and sauté until fragrant and soft, topping off with a drizzle of caramel, then cover with a thick layer of cookie dough – enough to completely cover the apples. Drizzle once more with caramel and top with pecan pieces. Bake for about 20 minutes or until the cookie is firm. Allow the cookie skillet to cool and top with salted caramel ice cream, additional pecan pieces and more caramel sauce. Enjoy!