Preheat the oven to 350 degrees.
In a large bowl, mix the almond flour and date sugar. Use a fork to break up any lumps in the almond flour or date sugar before measuring.
Add the peanut butter, applesauce, and vanilla and stir to combine into a thick dough.
Measure about 1 1/2 tablespoons of dough per cookie, roll it into a ball and set it on the sheet. Repeat for all 12 cookies. There may be a bit of extra dough leftover, which you can just spread evenly between the cookies on the sheet, then press them down into a cookie shape on the baking sheet. The edges may crack a little, just press them back together gently.
Once all the cookies are on the baking sheet, use the back of a fork to gently make the criss-cross pattern in the center of each cookie if desired.
Bake the cookies for 20 minutes. Ovens can vary greatly in temperature, and mine were perfectly golden + a little toasty underneath after 20 minutes. Yours may need less time if your oven runs hotter, so keep an eye on them after about 10 minutes to make sure they don't get too dark.
Let the cookies cool on the sheet for 20 minutes before carefully removing.
Store in a tupperware in the refrigerator or at room temperature. Due to the moisture and natural oil in the cookies, they will soften a bit when stored.
