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1
Preheat oven to 325 degrees F; line 2 rimmed baking sheets with parchment paper.
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2
In a medium bowl, whisk together the flours, sugar, arrowroot, xanthan gum, baking soda, salt.
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3
Add in the coconut oil, applesauce (all of it), agave nectar, and vanilla; stir with a rubber spatula until the batter is smooth.
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4
Use a 1/4 cup measure, or an ice cream scoop, to drop the dough onto the baking sheet about 1 inch apart; use the bottom of the cup to press the dough to 1/2 inch thickness.
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5
Bake 6 minutes, rotate baking sheets, and bake 4 more minutes.
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6
Let stand on baking sheets 20 minutes to cool.
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7
Meanwhile, to prepare the vanilla glaze, use a small bowl and whisk the powdered sugar, hot water and vanilla until it is thick, but slightly runny (if it becomes too runny, add about 1/4 cup more sugar).
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8
For the chocolate sauce, you can use a double boiler, microwave, or conventional oven.
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9
FOR THE DOUBLE BOILER: Fill bottom with water and set over low heat and bring to a gentle simmer; add chips and stir once they become shiny.
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10
Remove from heat when they are all melted and stir in the coconut oil and salt until thoroughly combined.
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11
FOR THE MICROWAVE: Place the chips in a small bowl and heat at 50% power for 30 seconds and stir.
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12
Repeat in 15 second increments until the chips are melted, then stir in the coconut oil and salt until combined.
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13
FOR THE OVEN: Preheat the oven to 325 degrees F and place the chips in a small stainless steel bowl in the oven unil they are shiny, about 5 minutes.
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14
Remove from oven and stir until completely melted, then stir in coconut oil and salt until combined.
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15
Once cookies are cooled, spread half of each cookie with the chocolate sauce and the other half of each cookie with the vanilla glaze; let set for 5 minutes before serving.
