Preheat the oven to 350°F and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt until well combined.

In a separate large bowl, stir together the granulated sweetener, applesauce, melted coconut oil, and vanilla bean paste until smooth.

Add the dry ingredients to the wet ingredients and fold gently with a spatula until a thick dough forms and no dry spots remain.

Fold in the chocolate chips until evenly distributed throughout the dough.

Divide the dough into 16 equal portions and roll each portion into a ball.

Arrange the dough balls on the prepared baking sheet, spacing them evenly to allow for slight spreading.

Bake for 10 minutes, or until the edges are just lightly golden and the centers still look slightly soft.

Remove the baking sheet from the oven and let the cookies cool on the pan for 10 minutes to set.

Transfer the cookies carefully to a wire rack and let them cool completely before serving.