These allergy friendly cookies are gluten free, dairy free, refined sugar free, and vegan!
Preheat oven to 375 degrees. Line your baking sheet with a baking mat (like Silpat) or parchment paper.
In a large bowl or kitchenaid, combine coconut oil, coconut sugar, and vanilla. Mix until coconut oil is in small, pebble sized chunks.
Add cashew milk and applesauce to coconut oil mixture, Stir to combine.
Add in flour and the rest of the dry ingredients (except walnuts and chocolate chips) to the wet ingredients and stir well. Dough should be thick, like regular cookie dough. If too soft, add a bit more flour a tablespoon at a time till desired consistency is achieved.
Add in nuts and chocolate chips last. Fold in gently.
Scoop large ping pong ball sized scoops onto cookie sheet. These don't spread too much but leave at least a couple inches between cookies.
Bake 8-10 minutes until lightly browned. DO NOT overbake! Mine were done in 9 minutes exactly.
Cool on baking rack for 15 minutes to set. You can freeze these in a ziplock bag for up to 6 months.