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Preheat the oven to 350 °F (180 °C). Line a large cookie sheet or two medium cookie sheets with parchment paper. Slightly oil the paper. Set aside.
In a mixing bowl, add chickpea flour, sugar, and baking soda, and use a whisk to stir everything together until no more lumps of chickpea flour can be seen.
Add melted, cooled coconut oil, applesauce, and vanilla extract.
Use a rubber spatula to stir the dough then fold in chocolate chips and keep stirring to evenly distribute them. Do not taste the dough, raw chickpea flour tastes awful, and that's not what it will taste after baking.
Divide the dough into 8 (for larger cookies) or 12 cookie dough balls. Place each ball on the baking sheets, 3 thumbs away from each other as the cookies will spread a lot.
Press the top of the cookies to flatten them a little using the palm of your hand.
Bake the cookies for 8-11 minutes at 350 °F (180 °C) until the sides are golden brown.