Slightly adapted from The All Natural Diabetes Cookbook by Jackie Newgent, RDN, CDN. I added the dried apricot which are optional. Nutritional information is without.
Preheat oven to 350°F. Combine the oats, flour baking powder, cinnamon and salt in a small bowl, set aside. Chop the dried apricots into small pieces, set aside. Line baking sheets with parchment paper.
Cream the butter and sugar at medium speed in a medium sized bowl or stand mixer. Add applesauce, egg and vanilla and blend until mixture is smooth. Slowly add the dry ingredients until all is combined.
Using a spoon, drop rounded tablespoonfuls of the batter on the baking sheets, making 18 cookies.
Bake for 20-22 minutes or until edges are a golden brown and crispy. Center will appear slightly undone and will be fine. Allow to cool completely before removing from baking sheet. Store in an airtight container.