Mix the flours, baking powder and salt together in a medium sized bowl. In a second bowl, combine the sugar, applesauce, oil and vanilla and mix well. Add the wet ingredients to the dry and stir to form a thick batter. Fold in the chopped almonds and cacao nibs.

The cookie dough will be sticky, so with floured hands, form into log approximately 3” by 12” on a parchment-lined cookie sheet and square off the ends. Bake at 325f for 25 minutes. Remove and allow to cool for 15 minutes, then with a sharp knife slice into 14 pieces.

Spread the slices out and bake them for a second time for 10-15 minutes. Allow them to cool completely before transferring them to an airtight container where they will keep well for up to a week.