In a large glass bowl put coconut oil and microwave until it is melted, about 40 seconds.
Add room temperature apple sauce, white sugar, brown sugar, and pure vanilla extract mix well with a wire whisk until the mixture is completely homogeneous.
In a separate bowl. Mix the dry ingredients, then pour into the wet ingredients and mix with a wooden spoon until incorporated.
Place cookie batter in the fridge for 15 minutes. This will ensure that your batter is cooled before adding the chocolate chunks.
While you wait for the batter to chill, chop your chocolate into large chunks.
Gently fold your chocolate chunks into the cookie batter. Return to the fridge for another hour.
Preheat your oven to 350 degrees F.
Prepare a sheet pan with parchment paper or silicone mat. Use a small ice cream scoop to portion out the cookies. You can place it back into the fridge until it is much firmer then place it into a plastic bag and save them in the freezer.
Place cookie on a lined sheet pan 2 inches apart. Bake for 12 minutes. Remove from the oven and allow to cool for 5 minutes before enjoying.
You can also use regular flour, the quantity will be the same. It is very important to correctly measure all of your ingredients, use a spoon to scoop into a measuring cup then use the flat part of a knife to level it off.For the Gluten Free Bob's Mills Baking Flour 1:1 Make sure you buy the bag that is BLUE, and not the red. The blue bag is suitable for baking because they add the xantham gum. The red bag is good as an all purpose flour substitue.