Preheat the oven to 180C/350F and line two baking trays with a silicone mat/grease proof paper.
Place the vegan butter and sugar into a large bowl, or the bowl of your stand mixer and beat on medium speed until light and fluffy. This will take around 2 minutes.
Add in the applesauce and vanilla extract, scraping down the sides as necessary. Mix on medium speed until everything is incorporated and smooth.
Add in the plain flour, cornflour, baking powder, bicarbonate of soda, salt and chocolate chips/chunks.
Mix on low until the dough starts to come together, then add 2tbsp of non dairy milk and continue to mix until a soft dough forms.
Using a 1.5tbsp cookie scoop, place balls of dough 2 inches apart on your baking tray.
Place in the oven for 9-11 minutes (mine took 10) until lightly golden around the edges, risen and the centre is still slightly under baked.
Leave to cool on the baking trays before storing in an air tight container, at room temperature, for a week.
Vegan Chocolate Chip Cookies can be served warm, at room temperature or with ice cream for a real treat!