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Preheat the oven to 375° F. Line 2 baking sheets with parchment paper and set aside.
In a large mixing bowl combine brown and white sugar with coconut oil and salt. Stir until sugars are evenly hydrated. Add applesauce and vanilla extract, siring to combine.
Sift the flour and baking soda into the sugar/apple sauce mixture and mix until the flour is evenly incorporated and a thick dough forms. Fold in the chocolate chips.
Scoop about 2 rounded tbsp of dough onto the baking sheets, leaving about 2" between cookies.
Bake for 10-12 minutes until cookies are lightly brown. They should be slightly under-baked. This will give the cookie the chewy texture.
Pull cookies from oven and tap a few times on the counter to allow the cookies to flatten slightly. Let cool on baking sheet for 10 minutes before removing to let cool completely on a cooling rack.
Serving and Storing - These cookies can be served immediately or you can first let them cool completely. Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.
Make in Advance - You can also store the dough in the freezer for fresh baked cookies every day! To do this, roll the cookie dough into balls and place them on a baking sheet in the freezer. Let the cookie balls freeze completely, at least 2 hours, before transferring them into a large ziplock bag to be stored for up to 2 months. This way you can pull out a couple of cookies at a time to bake as you please!