Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a mixing bowl, whisk together the gluten-free flour blend, baking soda, and a pinch of salt.

In another bowl, melt the coconut oil and mix it with maple syrup, applesauce, and vanilla extract until smooth.

Gradually add the dry ingredients into the wet mixture, stirring gently until just combined, then fold in the chocolate chips.

Using a cookie scoop or spoon, drop the dough onto your prepared baking sheet, leaving 2 inches between them.

Bake for 10-12 minutes until edges are lightly golden and centers remain soft.

Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.