Preheat your oven to 350 degrees F. Line an 8×8-inch baking dish with parchment paper, allowing for overhang, and lightly coat with cooking spray.
In a large mixing bowl, beat together creamy peanut butter, honey, unsweetened applesauce, and pure vanilla extract until smooth and combined, about 3 minutes. Add in kosher salt.
Sprinkle ground cinnamon, baking powder, and baking soda over the mixture. Gradually add white whole wheat flour and old fashioned rolled oats. Beat until combined. The batter will be thick.
With the mixer running on low speed, drizzle in milk and continue beating until incorporated, creating a very thick batter.
Fold in chocolate chips with a spatula or wooden spoon until evenly distributed.
Scrape the batter into the prepared baking dish and press the top to make it even. Bake for 16 to 19 minutes until lightly golden.
Allow to cool completely before lifting the bars out using the parchment overhang. Slice and serve.
