Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
In a mixing bowl, add your flour, cornstarch, baking soda, baking powder, and salt, and mix well. In a separate bowl, whisk together the sweetener, applesauce, coconut oil, and vanilla extract, until combined. Gently stir through the dry ingredients until combined. Fold through the chocolate chips. If your cookie dough is too crumbly, add a few tablespoons of liquid to thin out.
Form 16 balls of dough and place them onto the lined baking sheet. Bake the cookies for 10-12 minutes, until the edges just go slightly golden.
Remove the cookies from the oven and let them cool for 10 minutes, before carefully transferring them to a wire rack to cool completely.
* I used swerve brown sugar but any granulated sweetener can be used. ** For more buttery cookies, reduce the applesauce to 6 tablespoons and add 2 tablespoons of coconut oil. TO STORE: Cookies will keep at room temperature, covered, for up to 5 days. If you'd like them to keep longer, store them in the refrigerator and they will keep well for up to 2 weeks.TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.