Preheat the oven to 350F. Line a baking sheet with a baking mat or parchment paper.
In a medium bowl, combine the sugar, coconut oil, applesauce and vanilla. Using a hand mixer, mix to combine.
In another bowl, combine the gluten-free flour, baking powder and salt. Whisk together. Add half of the flour mixture to the wet ingredients and mix to combine. Add the rest of the dry ingredients and mix until incorporated.
Add the mini chocolate chips and mix in evenly. Pour the dough out onto the prepared baking sheet. Form the dough into a long loaf shape that is almost as long as the baking sheet. (See video if needed!)
Bake for 30-35 minutes. Remove from the oven and using a serrated knife, carefully slice into biscotti-like slices. Place cut side up then bake for another 30 minutes, flipping the cookies once halfway through.
Let the biscotti cool completely. Melt the dark chocolate morsels in a microwave-safe bowl on 50% power, stirring every 15 seconds so the chocolate doesn't heat too quickly. Dip the cookies in the chocolate and place back on the lined baking sheet until the chocolate is set.
Store leftover biscotti in an airtight container for up to 5 days. Enjoy!