Preheat oven to 375 degrees Fahrenheit and line a large cookie sheet with parchment paper.
In a large bowl, whisk together the coconut oil, brown sugar, and vanilla extract until well combined (I chose not to use an electric blender to avoid over beating; whisk instead!).
Add in the coconut milk and applesauce and whisk until well combined; set aside.
In a separate bowl combine the flour, baking soda, and sea salt and whisk until combined.
Add the dry ingredients with the wet mixture, using a very sturdy spatula and stir until ingredients are combined and the batter becomes thick.
Fold in the chopped pretzels and then 1 and 3/4 cups of the chocolate chips.
Scoop 1 1/2 "ice cream scoops" (OR 3 Tbsps) of the cookie dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading when they bake.
Bake for 9 to 10 minutes, or until the edges are golden and the centers have set.
Remove from oven and press remaining chocolate chips on top of warm cookies and add additional pretzel pieces, if desired.
Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack to fully cool before storing in an air tight container.
Serve with a small glass of coconut milk (for dunking, of course!) and Bon Appetite!