Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This’ll make cleanup a breeze!

In a blender or food processor, combine the rolled oats and oat flour (if using), plant-based protein powder, nut butter, honey or maple syrup, vanilla extract, and salt. Blend until the mixture is smooth and well combined. You might need to scrape down the sides a couple of times to ensure everything is mixed evenly. If you only have rolled oats, you can put them in the blender by themselves to start, and then pulse until they’re ground into a rough flour, and add the rest of the ingredients in from there.

If the batter is too thick for you, slowly add up to ¼ cup of applesauce.

Scoop out tablespoon-sized portions of the cookie dough and place them on the prepared baking sheet. Flatten them slightly with the back of the spoon, as they won’t spread much during baking.

Bake for about 20 minutes or until the edges are golden brown. Keep an eye on them, as baking times may vary slightly based on your oven.

Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.