Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the coconut oil, Stevia In The Raw®, and brown sugar until well combined. On low speed, beat in the almond milk, applesauce, molasses, and vanilla. The mixture will look a little grainy at this point, but don't fret; it will come together. Set aside.
In a medium bowl, stir together the flour, baking soda, cinnamon, nutmeg, and salt. On low speed, gradually beat the dry mixture into the wet mixture until just incorporated. Turn mixer off. Using a wooden spoon or strong spatula, fold in the oats and chocolate chips, stirring just until incorporated.
Scoop 3-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
Bake, one sheet at a time, in preheated oven for 12 to 13 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
Cool cookies on baking sheet for 30 minutes before transferring them to a wire rack to cool completely.