Preheat oven to 350° F (180°C).

In a bowl, mix together the peanut butter, the apple sauce, vanilla extract, agave syrup, salt, almond flour, corn starch and baking powder. Add chocolate chips and stir to get everything incorporated.

Line a baking sheet with parchment paper. Take about a table spoon of the dough and form it into a disk in your hand and place it on the cookie sheet.

Bake for 10-13 minutes until slightly golden. Once all the cookies have completely cooled store them in an airtight container for up to 5 days in the fridge or few weeks in the freezer.