Preheat your oven to 400 degrees and line a cookie sheet with parchment paper. *
Spread the almonds onto the pan and place in the oven until lightly golden brown, about 2-3 minutes. They toast quickly, so keep an eye on them. Turn the oven temperature down to 325 degrees.
In a large bowl, whisk together the almond butter, maple syrup, vanilla extract and apple sauce until well combined and smooth. Add in the quick oats, cinnamon, ginger and salt and stir until well combined. Finely add in the raisins, chopped dried apples and toasted almonds. Stir until evenly mixed. Your dough will be quite sticky.
Drop the batter onto the prepared cookie sheet in 8 large balls. Use a fork to press the cookies down to about ¾ inch thick. Make sure to press the edge of the cookie together with the fork as well to keep them together while baking.
Bake until the edges are lightly golden brown and the cookies feel springy, about 22-23 minutes. Let cool COMPLETELY on the pan and then DEVOUR.
*Cookies sometimes crumble if you just use cooking spray, so be sure to line the pan with parchment.
Store cookies in an air-tight container in the refrigerator.