The secret ingredient is... ancho chile!
Position the oven racks in the top and bottom thirds of the oven; preheat to 350°. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk the flour, chile powder, fine sea salt and baking soda. In a large bowl, mix the coconut sugar and date sugar; add the coconut oil, cider and applesauce. Using an electric mixer on medium-high speed, beat until well blended, 2 to 3 minutes. Gradually add the flour mixture, beating on low speed just until blended. (If the dough looks dry, beat in 1 to 2 tbsp. almond milk or water, a little at a time, just until the dough comes together.) Stir in the chocolate chips.
Drop half of the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Bake until the edges are set, 10 to 12 minutes. Sprinkle with the flaky sea salt. Repeat with the remaining dough on fresh parchment-lined, cooled baking sheets. Cool the cookies on wire racks.
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