Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Put the coconut oil and sucanat in a medium bowl. Beat on medium speed until it is well-combined.
Add the apple sauce and mix, and then add the eggs, one at a time, and mix. Stir in the vanilla and agave nectar. Set aside.
In a separate bowl, sift together (cheater method: just whisk really well and check for cocoa clumps) flour, cocoa, baking soda, baking powder, and salt. Mix into wet ingredients on low speed until well combined.
FYI: I use an old school hand mixer. Ain’t no shame in my game.
Stir in the chocolate chips and coconut.
Using an ice cream scoop, drop batter onto baking sheet and flatten slightly.
Bake 10-11 minutes, until cookies are just set. Allow cookies to cool on wire racks. Enjoy!
*If you don’t have coconut oil, you can use butter.
**In the picture above you see I used reduced fat shredded coconut. I purchased it because the store was out of the regular kind last time. Guess what?! I’ve made this with both kinds (full fat and reduced fat) and couldn’t tell the difference.