Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, combine gluten free flour, cocoa powder, espresso powder, baking powder, baking soda and salt. Stir together and set aside.
1 Cup + 1 tablespoon Gluten Free 1-to-1 Flour Blend, 6 Tablespoons Unsweetened Cocoa Powder, 1 teaspoon Baking Powder, ½ teaspoon Espresso Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
Add the sugar, brown sugar and vegan butter to the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until well combined. Scrape down bowl.
½ Cup Vegan Butter, ¾ Cup Light Brown Sugar, ¼ Cup Sugar
Add the applesauce and vanilla. Mix another 60 seconds.
Turn the mixer to low speed and add the flour mixture. Stir until just combined.
Add the chopped dark chocolate, milk chocolate chips and white chocolate chips. Stir together until evenly distributed.
4 ounces Dark Chocolate, ⅓ Cup Vegan Milk Chocolate Chips, ⅓ Cup Dairy Free White Chocolate Chips
Scoop into ¼ C cupfuls and place on prepared sheets spaced 3 inches apart (I can fit 6 on a large baking sheet). Bake in preheated oven for 12 minutes until edges are set. Remove from oven and cool on rack for at least 15 minutes. Remove to wire rack to cool completely.
Notes
STORAGE: Store in an airtight container at room temperature for up to 3 days.