• In a big mixing bowl, whip together vegan butter, brown sugar and apple sauce (I used a hand mixer).
• In a separate bowl, whisk together the flour, baking soda and salt.
• Combine the dry ingredients into the wet ingredients with a spatula.
• Fold in the chocolate chips.
• Cover the bowl and freeze for 15 minutes. Or you can chill in the fridge for at least 30 minutes.
• Preheat the oven 350F.
• Scoop the dough into 1 ½ tbsp cookie dough balls for smaller cookies, or 2 1/2 tbsp for larger cookies.
• Bake in the oven for 11 – 13 minutes *
• Let it cool for 5 minutes and remove from the baking sheet to a cooling rack.

Notes

• Bake 13 – 14 minutes for larger cookies.

  Bake 11 – 12 minutes for smaller cookies.

  Less time if you like gooey in the center (it may break more easily).