Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. (I find parchment paper to be essential when baking gluten free cookies. It helps them come off the sheet easily).

Using a mixer, beat butter and egg together until creamy. Add cookie mix and beat on low. It will be crumbly. Add unsweetened applesauce, vanilla extract, and flax seed meal and mix until combined. Stir in chocolate chips.

Drop fairly large tablespoons of the dough onto cookie sheet and bake for about 15 minutes until golden brown.

Keep an eye on them - you want them to be done, but chewy, not crispy.

Let cool for a few minutes on the cookie sheet, then move to a wire rack to cool completely.