Preheat your oven to 375°F and line your cookie sheets with parchment paper or silicone mats.
Put the flour, baking soda, and salt into a medium bowl and whisk to combine.
Cream your sugar and almond butter or margarine using a hand mixer until creamed.
Then add in the flax egg, vanilla extract and applesauce and mix on low speed until well incorporated.
Add the dry ingredients until well mixed, but don't overmix.
Fold in the chocolate chips.
Using wet hands, roll small 1/2 inch or 1 inch balls then press flat onto cookie sheet 2 inches apart. Keep remoistening your hands to prevent sticking.
Bake the cookies for 10-15 minutes, and begin checking they are browned at minutes 8-10. Oven times may vary.
Remove immediately and cool on a wire rack.
Store at room temperature in a cookie jar for 1-3 days, or in a container with a tight fitting lid in your refrigerator for 3-5 days.