Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the creamy peanut butter, organic cane sugar, and brown sugar. Mix well until smooth and creamy.
Add the unsweetened applesauce and vanilla extract to the peanut butter mixture. Stir until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the vegan chocolate chips evenly into the batter.
Spread the batter evenly into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 22 to 25 minutes, or until the edges are golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Remove the cookie cake from the oven and allow it to cool completely in the pan on a wire rack before slicing and serving.