Preheat the oven to 350 degrees F. Line two large baking sheets with parchment.In a large mixing bowl, whisk together the gluten free flour, coconut sugar, flax meal, xanthan gum, baking soda and salt.
In a second bowl, whisk together the applesauce, vanilla and all but 2 tablespoons of the coconut oil.
Stir the wet ingredients into the dry ingredients until blended. If the batter seems too greasy before you’ve add the last couple of tablespoons, you can leave them out and add the chocolate chips. Otherwise, add the remaining 2 tablespoons coconut oil and stir until you have a soft but scoopable dough. Stir in the chips.
Scoop about 24 equal size portions of dough (about 40 grams each) and arrange 3 inches apart on baking sheets. Press down to make 1/2 inch thick rounds.
Bake at 350 for about 12 minutes, turning the tray halfway after the first 8 minutes. For smaller cookies, divide the dough sections in half and bake the cookies at 325 for about 10 to 12 minutes.