BEAT peanut butter, apple sauce and vanilla in large mixing bowl with electric mixer on medium speed until blended. Blend in brown sugar. Mix flour, baking soda and salt in medium bowl; add gradually to peanut butter mixture on low speed.
DROP tablespoon size balls of dough onto large cookie sheet (a 1-1/4-inch scoop works well). Use fork to press gently on tops of cookies; press again in criss-cross fashion.
BAKE 10-12 minutes, or until just lightly browned on edges. Cool 2 minutes; transfer to cooking rack to cool completely.
One snack-size container of applesauce is perfect to use in this recipe.
I always use about half wheat flour and the rest a blend of gluten free flours such as oat flour, rice flour, teff flour, and almond meal.