Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Mix together the flax and water and set aside to thicken.

Whisk together the flours, baking powder, and salt in a medium sized bowl. When combined, mix in the toasted coconut and mint. In the bowl of your stand mixer, combine the solid coconut oil, applesauce, coconut sugar, and vanilla. Beat until the mixture becomes a bit lighter in color, then add the flax mixture. After you’ve added the flax mixture, gradually add the dry ingredients. Once your dough forms, turn off the mixer and fold in the chocolate chips by hand with a spatula or wooden spoon. Scoop spoonfuls of the dough onto your prepared sheet (leaving at least an inch between each cookie). I like to use a small 1 oz cookie scoop for this step to make them all the same size. Bake the cookies for 15 minutes or until the edges/bottoms are golden brown.

Cool on a rack for at least 15-20 minutes before serving/eating. Makes 12-15 small cookies.