Preheat oven to 350°.
In a large mixing bowl, beat the softened vegan butter and brown sugar on a high speed until it appears whipped (about 1½ minutes). I used a standing mixer, but you can also use a hand mixer as well.
Add in the unsweetened applesauce, baking soda, pinch of sea salt, vanilla extract and flour. Mix to combine.
Batter will be crumbly. To form dough, add in unsweetened almond milk and continue to mix.
Next, add in the vegan chocolate chips and mix into the dough.
Use a 1½ tbsp cookie scoop to evenly disperse cookies onto a baking sheet lined with parchment paper or foil for easy removal. To make large cookies (as pictured), combine two scoops placing one scoop on top of the other while gently pressing down. For smaller cookies, use one scoop.
Bake in preheated oven for 10 minutes. Note: if making smaller cookies, you will need to reduce cooking time to about 6-8 minutes.
Once done, remove from oven and sprinkle with desired amount of sea salt flakes. Let cool for 5-6 minutes.