1. Preheat the oven to 350°F (180°C). Line two baking sheets with baking parchment and set aside.

2. Add the apple sauce, cane sugar, and vanilla extract to a large bowl and mix on high for about 3-4 minutes until smooth and lighter in color.

3. Chop the chocolate and add about 7 oz. (200g) to a microwave-safe bowl. Add the vegan butter and melt the chocolate in the microwave. You want a thick and smooth chocolate sauce. Add to the bowl with the apple sauce and mix until well combined. Mix the flour, cocoa powder, and baking powder, then add to the bowl and fold in – do not overmix. Add about half of the remaining chopped chocolate to the bowl and fold in. Use a cookie scoop and place batter portions with some space in between on the baking sheets, press the remaining chopped chocolate into the batter, sprinkle with some flaky sea salt, and bake one baking sheet at a time for 13-15 minutes. The cookies should have set but can still be a bit soft in the center. Take out of the oven and let cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the second baking sheet.