Preheat the oven to 350F (325F if you're using a glass pan). Lightly grease a 8x8 or 9x9-inch baking dish. Line with parchment paper if desired.
In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. (Be sure the applesauce is at room temperature or the coconut oil will solidify when you mix the wet ingredients together.) Add the wet ingredients to the dry and mix with a spatula or spoon until just combined. Stir in half the chocolate chips.
Pour the batter into the prepared baking dish. Sprinkle the remaining chocolate chips on top. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!
*Erin's Grain-Free Flour Blend: 30% Almond Flour, 30% Buckwheat Flour, 30% Potato Starch, 10% Arrowroot Powder - More information here*For High-Altitude: Add an additional tablespoon of Erin's Grain-Free Flour Blend. Reduce the granulated sugar by 1 tablespoon. Add ¼ teaspoon xanthan gum for improved structure.