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.

Place the vegan buttery spread and sugars in a mixing bowl and mix on medium speed until light and fluffy.

Add the applesauce, coconut milk, and vanilla extract - mix well.

Add the gluten free flour blend, baking soda, and sea salt, mix on low speed until combined.

Stop the mixer and stir in the toasted coconut, gluten free oats, and chocolate chips.

Place the dough in the refrigerator to chill for 30 minutes.

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.

Drop the cookie dough by rounded tablespoonfuls onto the cookie sheet. Flatten slightly with a spoon and sprinkle with sea salt.

Bake at 350 degrees for 11-14 minutes. Let cool on the cookie sheet, then transfer with a wire rack. Repeat with remaining dough.