In a large bowl combine dry ingredients: oatmeal, flour, flaxseed, baking powder, and spices. Set aside.
In a stand mixer cream together vegan butter, white sugar and brown sugar until light and creamy. Add apple sauce, vanilla extract and mix again. With the mixer running on low speed add oatmeal and flour mixture. Scraping down the sides halfway through. Mix gently just until a dough has formed. Remove from mixer and cover bowl. Chill for about 30 minutes.
Preheat oven to 375 and line one large cookie sheet with parchment paper or a Silpat. I made large cookies using my ¼ cup scoop, about 16 cookies. Flaten and shape each cookie into round, flattish disk. Bake for 10-12 minutes until lightly browned around edges. Allow to cool on cookie sheet for 5-10 minutes before moving to a cooling rack. Cookies will keep in an airtight container for about a week.
This cookie dough is best chilled for 30 minutes before baking. So plan accordingly.Nutritional information based on 16 large, ¼ cup sized, cookies.