Whisk together the peanut butter, applesauce, sugar and flaxseed until combined. Then add in the vanilla extract and stir a little more.

Add in the oat flour, baking soda and sea salt and mix well. Then fold in the old fashioned oats and chopped peanuts.

Scoop out two tablespoons of dough at a time and roll it into a ball and place it on the lined baking sheet. You can probably fit all 20 cookies on one sheet because they won’t expand while baking.

Once all the dough has been placed on your baking sheet, wet your thumb with some water and press a deep thumbprint into the center of each ball of dough.

Bake for the cookies for 10-12 minutes until the bottoms are golden brown.

While the cookies are baking make your Date Caramel Sauce by placing the soaked and drained dates into a food processor and processing until mostly smooth. Scrape down the sides of the bowl as necessary. Add in the remaining ingredients and continue processing until as smooth as possible. Add in water one teaspoon at a time if necessary.

Remove the cookies from the oven and press down on the thumbprint again as the indent may have puffed up while baking. Be careful not to burn yourself! Let the cookies cool for a few minutes on the baking sheet before transferring to a rack or plate.

Place a heaping teaspoon of Date Caramel into the center of the thumbprint and spread it around so it fills the entire thumbprint. Drizzle the melted chocolate over the top and garnish with chopped peanuts.