Preheat the oven to 350 degrees and line two sheet pans with silicone baking mats or parchment paper.

Grind the oats into a course flour using a food processor (about 2 minutes on high). In a large bowl blend the oats, flour, baking soda, and salt. Set aside.

Cream the butter with the sugar until fluffy - about 2 minutes using an electric mixer on medium speed. Scrape down the sides of the mixer bowl, if needed, and add the egg and vanilla. Blend just enough to combine. Add the peanut butter and applesauce mix until batter is a uniform color and texture.

Slowly mix in the dry ingredients adding about ⅓ at a time and mixing completely before adding the next ⅓.

Measure the batter by the rounded teaspoon on to the prepared baking sheets. Flatten with a fork to make a cross hatch pattern on the tops. Cookies do not spread much and can be baked 24 to a pan.

Bake for 8 minutes until the edges are just beginning to darken. Let the cookies sit on the pan for a minute or two before transferring to a wire wrack to cool completely.