Place the chocolate chips in a small bowl and microwave until melted. I start with 45 seconds and then stir, then microwave 15 seconds at a time, stirring in between, until they are smooth. Set aside to cool to room temperature.
In a large bowl, sift together the flour, cocoa powder, baking powder, and sea salt. Pour the confectioner’s sugar into a small bowl and set aside for later.
In a large mixing bowl, cream the buttery spread and the sugar. Add the applesauce mix to combine. Add the cooled chocolate chips and mix again.
Add the combined dry ingredients a little at a time and continue to mix. The paddle attachment works well for this batter, which is going to be very thick. If it seems too dry, you can add a little bit more applesauce.
Cover the batter in the bowl and refrigerate it for at least 30 minutes. This keeps the cookies from spreading.
Preheat oven to 350 degrees F. Using your hands, roll the refrigerated dough into balls that are about one inch in diameter. Put the balls into the confectioner’s sugar and roll around until thoroughly coated.
Place the balls on a cookie sheet lined with parchment paper and bake for 12-15 minutes. Let cool on the sheets for five minutes and then transfer to a wire rack to cool completely.