In a bowl whisk the flour, baking powder, baking soda, arrowroot starch, and salt and set aside.
In a large bowl, whisk together the vegan butter, sugar, coconut sugar, peanut butter, applesauce, and vanilla. Fold all the ingredients together till combined.
Fold in chocolate and chopped dates until evenly distributed. Be sure to sprinkle the dates in so they don't all stick together.
Chill the dough for 20-30 minutes. Preheat the oven to 350 degrees.
Use a large cookie scoop to scoop the dough and roll into balls (about 3" for large cookies). Place on a cookie sheet at least 3" apart.
Bake about 10-12 minutes until the edges have set and the middle of the cookie is still soft.
Allow to cool for about 10 minutes so the cookies firm up.
Add an extra sprinkle of flakey sea salt if desired and enjoy.
Will keep in a air tight container for about 4 days or freeze for a month.
