Preheat the oven to 350 degrees.
In a large bowl, mix the almond flour and date sugar. Use a fork to break up any lumps in the almond flour or date sugar before measuring.
Add the peanut butter, applesauce, and vanilla and stir to combine into a thick dough.
Measure about 1 1/2 tablespoons of dough per cookie, roll it into a ball, then roll it in the date sugar before pressing it down into a cookie shape on the baking sheet. Repeat for all 12 cookies.
Once all the cookies are on the baking sheet, use the back of the tablespoon to gently make an indentation in the center of each cookie - this is where the chocolate chips go when they're done baking.
Bake the cookies for 20 minutes.
As soon as you remove the cookies from the oven, drop a few chocolate chips into the middle of each cookie. The warmth of the cookies will melt the chips, so make sure to do it while they're hot!
Allow the cookies to cool completely so that the chocolate can set.
Store in a tupperware in the refrigerator or at room temperature. Due to the moisture and natural oil in the cookies, they will soften a bit when stored.
