Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mats. Set aside.

Toast pecans on an oven-safe dish for 7 minutes. Once they have cooled off for several minutes, chop them up. You do not have to toast the pecans, though I think toasting them gives them a bit more flavor.

Using a mixer on low speed, cream together butter, applesauce and sugar until the butter is fluffy, about 2 minutes. Add egg and vanilla and mix until ingredients are incorporated, about 1 minute. Add almond flour, gluten-free flour, matcha, baking powder, salt and coconut, and mix until a wet dough forms. Fold in white chocolate and chopped pecans.

Shape 1 1/2 tablespoons of dough by using a medium cookie scoop or a measuring spoon. If you want flat cookies, press the dough balls with the palm of your hand. Top each cookie with sprinkles, if using. Bake cookies for 11 to 12 minutes, until the edges start to turn golden brown, rotating and swapping baking sheets halfway through.

Let cookies rest on baking sheets for 5 minutes before transferring to wire rack. Store in a sealed container in room temperature for 2 to 3 days.