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Rinse the lentils and place in a small saucepan. Cover with 1½ cups (360 ml) water and bring to a boil. Cover, reduce the heat, and simmer for 10 to 15 minutes, or until most of the water is absorbed and the lentils are soft. Transfer the lentils to a small colander to drain away excess liquid.
In the bowl of a food processor, combine the lentils, peanut butter, 1 cup of the oats (156 g), the flour, egg, applesauce, maple syrup, vanilla, baking soda, and salt and process until well combined. Add the remaining ½ cup (78 g) of oats and the chocolate chips and pulse a few times just until incorporated. Cover the bowl and chill the mixture in the refrigerator for 30 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat. Drop heaping tablespoons (15 g) of batter onto the baking sheet (a small cookie scoop is a great tool for this job). They won't spread, so don't worry about spacing them far apart. Gently press down the tops of the cookies with the bottom of a small glass or measuring cup dipped lightly in flour. Bake for 12 minutes. Remove to a cooking rack. Keep leftovers refrigerated in a an airtight container.