Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper; lightly spray them with non-stick spray and set aside.
Place 1 cup of the semi-sweet chocolate chips in a small, microwave safe bowl; add in the coconut oil and heat them in the microwave on low power for 15 second increments of time, mixing in between each, until they are completely melted and can easily be whisked smooth. You may also do this process on the stove top if you don't own a microwave. Transfer the melted chocolate mixture into a large mixing bowl. Whisk in the granulated sugar, then add in the applesauce, almond milk, and vanilla; whisk smooth. Set aside.
In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt.
Add the dry ingredients into the wet ingredients, and stir to combine - be sure not to over mix here!
Fold in the remaining semi-sweet chocolate chips, stirring just until they're incorporated in the batter.
Using a measuring scoop, spoon scant 1/4 cupfuls of the batter onto the prepared baking sheets, leaving room between each for spreading. Place pans in the oven, one at a time, and reduce heat to 300 degrees; bake for 20 minutes. Allow cookies to completely cool on the baking sheet before serving.
Cookies must cool completely on the baking sheet before being moved. If you move them while they're still hot, they will fall apart. I highly suggest using a vegan chocolate brand you know melts well. If you're not religiously vegan, you may use any brand of semi-sweet chocolate that melts well. Cookies will keep in an airtight container for 3 days.
Serving Size1 cookies
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Baker by Nature at https://bakerbynature.com/chewy-chocolate-fudge-cookies-vegan/