Instructions:

In a large mixing bowl, whisk together the melted coconut oil and coconut sugar until well combined.

Add the egg (or flax egg), vanilla extract, and applesauce to the bowl, and whisk until the mixture is smooth and uniform.

In a separate bowl, mix together the whole wheat flour, baking soda, salt, and cinnamon until evenly combined.

Gradually add the dry ingredients to the wet mixture, folding them together gently until just combined. Be careful not to overmix.

Fold in the dark chocolate chips and nuts, if using, until evenly distributed throughout the dough.

Chill the dough in the refrigerator for at least 30 minutes to firm up.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Optionally, sprinkle flaky sea salt on top of each cookie before baking.

Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

For the best results, make sure to chill the dough adequately to prevent the cookies from spreading too much while baking.

You can also experiment with adding different mix-ins like dried fruit or seeds to enhance the nutritional value.