Melt coconut oil over medium low heat. Reduce heat to low and add salt and chocolate and stir until melted evenly. Set aside for a moment and combine the espresso powder, cocoa powder, and powdered sugar in the bowl of a stand mixer. Scrape the contents of your saucepan into the bowl and mix on low until combined then add vanilla and mix well, You should have a thick and shiny looking chocolate "dough". Now line a tray or cutting board with parchment and press into a semi-even layer (you can use a rolling pin if you prefer.) Cover with plastic wrap and place in freezer for at least 30 minutes while you make the cookie dough.

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. Mix in flour and spices until dough is smooth. Cover bowl and place in fridge for to chill as long as possible while you cut your java chips.

Preheat oven to 350 degrees F (180 C) and line 2 cookie sheets with parchment. Remove the java chip sheet from your freezer and use a sharp knife to cut it into small squares. Pour most of the chips you just cut along with about 1/4 cup dark chocolate into the bowl of dough and mix just until combined to avoid smashing your chips. You'll use the rest of your java and dark chocolate chips for the tops.

Roll the dough into 1 1/2 tablespoon sized balls and place them about 1 inch apart on prepared cookie sheets. Press a few of your reserved chips into the tops of dough balls and bake for 7 to 9 minutes, just until the edges start to look done (you want the middle to stay a little fudgy). Remove and cool for as long as you can stand the urge to devour them.