Preheat your oven to 400°F and line a cookie sheet with parchment paper.
Spread the almonds over 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°F.
In a large bowl, whisk together the almond butter, maple syrup, vanilla extract, and applesauce until well combined and smooth. Add in the quick oats, cinnamon, ginger, and salt and stir until well combined. Finally, 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 each cookie down with the edge of a fork so they stick together while baking.
Bake until the edges are lightly golden brown, about 22-23 minutes. Let cool completely and serve!
