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

In a medium mixing bowl, whisk together the powdered peanut butter, baking soda, and salt to remove lumps.

Add the applesauce, honey, egg white, and vanilla extract to the dry mixture and stir until a smooth paste forms.

Fold in the rolled oats and mini chocolate chips until the oats are thoroughly coated.

Let the dough rest for 5 minutes to allow the oats to hydrate and thicken the batter.

Scoop 12 level tablespoons of dough onto the baking sheet, spacing them 2 inches apart.

Flatten each dough ball slightly with the back of a spoon or damp fingers as these cookies do not spread much.

Bake for 8 to 10 minutes until the edges are firm to the touch but the centers remain slightly soft.

Cool on the baking sheet for at least 5 minutes before transferring to a wire rack to set completely.