Mix oats, almond flour, sugar, cinnamon, baking powder and salt in a large bowl.
Add the maple syrup, apple sauce, almond butter, and molasses and mix well.
Add the raisins and pecans if using. Mix until combined.
Drop spoonfuls onto a parchment lined cookie sheet. Press down to slightly flatten the cookie if you want.
Bake for 20-23 minutes or until golden brown and crisp at the edges. Cookies will harden a bit more as they cool.
This makes a chewy crispier cookie. For other options, see below.
You can sub date paste for the maple syrup if you want a less sweet cookie. You will need to add a bit of water to thin out the batter a bit depending on how runny your date paste is. See the photo in the post for what the consistency of the dough should look like. Keep in mind the consistency will change.
If you want another lower sugar option, make the following changes but keep in mind this yields a softer fluffier cookie:
total 1 cup oats
total 1 cup almond flour
no coconut sugar
total 1/2 cup apple sauce
The softer cookie maintains a better texture the next day.