Instructions

• Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside.
• In a mixing bowl combine 2 cups white whole wheat flour, 2 teaspoons cornstarch, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt. Stir to mix the dry ingredients evenly.
• In a separate bowl whisk together 1 cup granulated sweetener, 1/2 cup unsweetened applesauce, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract until combined.
• Pour the wet mixture into the dry ingredients and gently stir until just combined and no large streaks of flour remain. Do not overmix.
• Fold in 1 cup chocolate chips until distributed through the dough.
• If the dough is too crumbly to shape, add a small additional amount of the unsweetened applesauce or melted coconut oil, a little at a time, just until the dough holds together; alternatively, press and pack the dough firmly when forming the cookies.
• Divide the dough into 16 equal portions and roll each portion into a ball. Place the balls on the prepared baking sheet, leaving space between them. If desired, gently flatten each ball slightly with your hand or the back of a spoon.
• Bake in the preheated oven for 10–12 minutes, until the cookie edges are just starting to turn golden.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes, then transfer them to a wire rack to cool completely.