Pre-heat oven to 350 degrees F (180 C). Combine the butter and sugar in the bowl of a stand mixer and beat on medium high speed until creamed. Stop and scrape sides of bowl, then add the coconut milk, vanilla, soda, baking powder, salt, and cocoa. Mix in the applesauce or pumpkin puree until combined. Now add flour and chocolate chips and fold in as minimally as possible just until the dough looks evenly mixed.

Line a cookie sheet with parchment paper or silicone pads. Use a cookie dough scoop to drop the dough into balls (about 1 1/2 tbsp each) and place them about 2 inches apart on baking sheet. Bake for 10 -12 minutes until edges start to darken and the cookies appear done. Remove from oven and allow to cool for at least 5 minutes before removing from tray. Store in an air-tight container at room temp.