Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
In a large bowl, stir together almond butter, applesauce, and coconut sugar. Mix in egg and vanilla. Add baking soda and salt and stir to combine.
Stir in cocoa powder (sift it in very clumpy) and almond flour. Fold in chocolate chips and/or walnuts, if using. Your cookie batter should be a little runny but scoopable.
Scoop heaping 2 tablespoon-fulls of batter onto your prepared pans. Bake until puffed and just set, 8 to 10 minutes. They will still be very soft and look slightly under baked still. Allow cookies to cool completely on the baking sheet. They are delicate, so use a spatual to transfer the cooled cookies to a serving plate.
If you want to make the cookies look a little extra fancy, melt 1/4 cup of chocolate chips and drizzle the melted chocolate over the cooled cookies. Sprinkle with a pinch of flaky salt.
Store cookies, loosely covered with parchment paper or wax paper between layers (they get sticky once they sit for a bit so don't store the cookies on top of each other).