Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the melted coconut oil (reserve 1/2 teaspoon for later), agave syrup, coconut sugar, chilled applesauce, and vanilla extract. Whisk them together until smooth and well combined.
In a separate bowl, sift together the almond flour, cocoa powder, coconut flour, baking soda, baking powder, and salt. Slowly add the dry mixture to the wet mixture, stirring until just combined.
Gently fold in about 2 ounces of the dairy-free chocolate chips and the finely chopped walnuts into the cookie dough.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie for spreading.
Sprinkle the remaining dairy-free chocolate chips on top of each cookie, pressing them in slightly.
Bake in the preheated oven for 10-12 minutes or until the edges are firm but the centers remain soft.
Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
