Pre-heat the oven to 350 degrees and line several baking sheets with silicone baking sheets or parchment; set aside.
In a food processor or blender, puree the oats to create oat flour then place in a medium bowl.
Whisk together oat flour, almond flour, baking powder and salt; set aside.
In a stand mixer on medium-high speed, cream together butter and sugar until smooth - about 2 minutes. With the mixer on medium, add egg, vanilla and apple sauce. Mix until smooth using a rubber spatula to scrape down the sides as you go.
Over medium speed, slowly add the dry ingredients to the wet and mix until all ingredients are incorporated (being careful not to over mix.)
Remove bowl from stand mixer and stir in chocolate chips and walnuts.
Using a small cookie scoop or two tablespoons, drop the cookies on to the lined baking sheets being careful not to crowd.
Bake for 10-12 minutes or until lightly browned. Let cool completely before removing from the baking sheet.
Cookies will be soft and chewy with a subtle nutty flavor.
Serving size: 1 cookie Calories: 95 Fat: 6.6 g Saturated fat: 1.8 g Trans fat: 0 Carbohydrates: 8.4 g Sugar: 5.3 g Sodium: 55 mg Fiber: 1.2 g Protein: 2.1 g Cholesterol: 9 mg
Recipe by The Lemon Bowl at http://thelemonbowl.com/2013/01/gluten-free-chocolate-chip-cookies.html