Preheat an oven to 375 degrees and line 2 dark metal sheet pans with parchment paper, not foil. These will bake better on dark metal pans, than aluminum.

Add the first 8 ingredients (almond flour through to the baking powder) to a large bowl through a strainer (to catch any lumps) and whisk very well. Stir in the chocolate chips.

In a separate small bowl or mug, combine the espresso with the wet ingredients (applesauce, lemon juice and vanilla). Now, add the wet ingredients to the dry and stir until all incorporated and a sticky dough forms. It will seem to dry at first, but trust me, keep stirring and pressing the dough with the back of the spoon until it is thick, wet and sticky.

Drop by spoonfuls using a melon scooper or large spoon. A scooper will give more even shapes, but totally not necessary. Do not spread out or flatten the dough. Top with sprinkling sugar if desired for a decorate look. Bake the first pan on the middle rack for 10 minutes. Let them cool on the pan for 10 minutes and transfer to cool completely on a rack. Bake the 2nd pan while the 1st pan is cooling.