Preheat the oven to 350 degrees and grease a 9x13 inch pan.
In a small bowl, stir together the flaxseed meal and water. Set aside to thicken.
In a medium bowl, whisk together the gluten free flour, baking powder, and salt.
In the bowl of a stand mixer, mix the applesauce, coconut milk, coconut oil, pure maple syrup, vanilla extract, and flax egg mixture. Add the dry ingredients to the wet ingredients, and mix until all the flour is incorporated into the batter. Stir in the chocolate chips by hand.
Transfer the batter to the prepared baking dish and bake for about 35 minutes, until the top is set and light golden in color. A toothpick inserted in the center should come out clean.
Cool on a wire rack before cutting into 12 blondies. Store at room temperature for up to 2 days, or freeze for later.