Preheat oven to 350F while you prepare the batter, and line 2 baking sheets with parchment paper or a baking mat.

Using the bain marie method, melt and whisk together vegan butter and dairy free chocolate until smooth.

In a separate large bowl, cream the cane sugar, coconut sugar and applesauce using a hand mixer or stand mixer. Mix for about 1-2 minutes until frothy and evenly incorporated. Add the melted butter and chocolate mixture into the bowl and mix for another 1-2 minutes until smooth.

Finally, in a third bowl, sift flour, cacao powder, baking powder, gingerbread spice and salt. Slowly pour the wet ingredients into the dry and using a spatula, mix until smooth, being careful not to over mix.

Using a cookie scoop, scoop balls of dough onto the baking tray, leaving ample space between each dough ball (roughly 3"). Cookies will spread once in the oven.

Bake for 10 minutes, then turn the tray around and bake for an additional 5 minutes. Remove from the oven, and let cool on the tray for a few minutes before transferring to a cooling rack.

If desired, gently press chocolate chips into the cookie tops while still warm.