Step 1

Preheat oven to 350°F. Line a large cookie sheet with parchment paper or silicone baking mat.

Step 2

In a large mixing bowl, add applesauce and oats. Mix until thoroughly and evenly combined and all oats have been moistened by the applesauce.

Step 3

Use a 1.5 tbsp cookie scoop to scoop cookie dough and place onto prepared baking sheet, spacing cookies 2 inches apart.

Step 4

Use the palm of your hand to press down on dough balls to form thick round disks about 3/8 inch thick. Smooth and round the edges of the disks if needed. The cookies will not spread during baking, so how you shape the cookies will be how they will look when they are finished baking.

Step 5

Bake cookies for about 13-15 minutes or until edges start to turn light brown. The rolled oats version will need a longer baking time. I baked the quick oats version for 13 minutes and the rolled oats version for 15 minutes. If you aren't sure if the cookies are done, try to remove one cookie using a cookie spatula. It should come completely off the cookie sheet (i.e., no middle section still stuck on). Uneaten cookies can be stored at room temperature for about 2 days or longer in the fridge or freezer.