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Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or silicone baking mat.
Add chocolate chips and applesauce to a large microwave-safe mixing bowl. Heat at full power in 30 second intervals, stirring in between with a spatula, until chocolate is completely melted, smooth and mixture is uniform in color. I needed 1 minute in my microwave for the chocolate to be completely melted.
Stir in the oats until they are evenly mixed in and fully coated in the chocolate mixture. The mixture will still be very wet and resemble a thick batter rather than regular cookie dough. Use a 1.5 tbsp cookie scoop to scoop up oatmeal mixture and place onto prepared cookie sheet, spacing cookies about 1.5 inches apart.
Using the back of a metal spoon, flatten each ball into a thick round disk, about ¼ inch thick. The cookies do not spread during baking so make sure to shape them how you want the final outcome to be.
Bake cookies for about 10 minutes. Let cookies cool completely on cookie sheet before removing. Store uneaten cookies in the fridge or freezer.