Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large mixing bowl, whisk together the applesauce, peanut butter, melted coconut oil, date syrup, almond milk, and vanilla extract until smooth.
Incorporate Dry Ingredients: Gradually add the pancake mix and cinnamon to the wet ingredients. Stir until just combined. Avoid overmixing to keep the cookies light and fluffy.
Fold in Chocolate Chips: Gently fold in the sugar-free chocolate chips, ensuring they’re evenly distributed.
Shape the Cookies: Use a spoon or cookie scoop to drop 1-2 tablespoon-sized portions of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon to form cookie shapes.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will remain soft and fluffy, so don’t overbake.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or store in an airtight container for up to 3 days.