Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine the applesauce, melted coconut oil, honey or maple syrup (if using), and vanilla extract. Whisk until smooth.

In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt.

Pour the dry mixture into the wet mixture and stir until just combined. Fold in raisins or dried cranberries if desired. The dough will be thick and slightly sticky.

Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the back of a spoon.

Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. The cookies will be soft but should hold together.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve stacked on a plate.