• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
• In a mixing bowl, add unsweetened apple sauce and quick-cooking oats (not rolled oats!) and stir until they form a sticky thick cookie batter. If too wet, add more quick oats. If too dry, add more apple sauce.
• Scoop one tablespoon of batter, slightly grease your hands with coconut oil, and roll into a ball.
• Place the cookie dough ball onto the prepared cookie sheet. Flatten with your hands and repeat until you have formed 5-6 cookies. Leave half a thumb of space between each cookie - they won't expand in the oven.
• Bake for 15-18 minutes or until golden brown on sides and top. The longer you bake the cookies, the crispier they are on the edges, but the center should stay soft and moist.
• Cool on the cookie rack for 10 minutes, then transfer them to a wire rack.

Storage

• Store up to 3 days in the fridge on an airtight cookie jar or freeze in zip lock bags and thaw at room temperature the day before.