Preheat your oven to 375º and line two sheet pans with parchment paper.

In a medium sized bowl, combine the flour, baking powder and salt. Give a quick mix with a fork or spoon. Set aside.

In the bowl of a stand mixer, cream together the coconut oil and sugars on medium low until well combined.

Add in the applesauce and vanilla and continue mixing until fully incorporated.

Set the mixer to low and add in the flour mixture. Allow the mixer to stir the dry ingredients into the wet ingredients until almost fully mixed. There should be some streaks of flour still remaining.

Turn off the mixer and add in the chocolate chips. Finish mixing the dough on low until the chocolate chips are evenly distributed and no more streaks of flour are showing.

Remove bowl from the mixer. Using a rubber spatula, scrape down the sides and bottom of the bowl to ensure all the ingredients are combined. The dough will be stiff. 

Allow the cookie dough to sit about 5-10 minutes to hydrate.

Scoop balls of dough about 2 tablespoons in size (a #30 scoop) onto your sheet pan. Make sure to space them 2" apart, they'll spread a little while baking.

Using two fingers, lightly press the center of each cookie to create a little depression. This will help the cookies bake evenly.

Bake at 375º for 11-14 minutes, until the edges are browned and the centers are still a little soft.

Remove from the oven and sprinkle the cookies with a little kosher salt.

Allow cookies to sit on the sheet pan for a few minutes to cool down. This will allow them to set and move easily to a cooling rack or serving plate.

Once cooled, store in an airtight container at room temperature.