(Paleo, gluten-free, dairy-free, vegan, no refined sugar)
Preheat oven to 350F and prepare two baking pans with parchment paper.
Combine the sunflower seed butter with the coconut sugar and applesauce until well mixed.
Add in the baking soda and two types of flours and mix well.
Fold in the chocolate chunks until well dispersed.
Drop tablespoonfuls of dough onto the prepared baking pans, allowing 1" gap between balls.
Bake for 12 minutes or until slightly brown. Allow to cool on the tray before moving to a wire rack.
Store for up to 5 days in a sealed container.