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Preheat the oven to 350 degrees. Spread the coconut flakes on a cookie sheet that is lined with parchment paper. Toast the coconut for about 5-7 minutes until it is fragrant and lightly browned. Set aside to cool.
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Place the vegan buttery spread and sugars in a mixing bowl and mix on medium speed until light and fluffy.
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Add the applesauce, coconut milk, and vanilla extract - mix well.
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Add the gluten free flour blend, baking soda, and sea salt, mix on low speed until combined.
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Stop the mixer and stir in the toasted coconut, gluten free oats, and chocolate chips.
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Place the dough in the refrigerator to chill for 30 minutes.
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Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
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Drop the cookie dough by rounded tablespoonfuls onto the cookie sheet. Flatten slightly with a spoon and sprinkle with sea salt.
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Bake at 350 degrees for 11-14 minutes. Let cool on the cookie sheet, then transfer with a wire rack. Repeat with remaining dough.