Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

In a large bowl, whisk together the rolled oats, whole wheat flour, baking powder, cinnamon, nutmeg, and salt until well combined.

In a separate medium bowl, whisk together the applesauce, maple syrup, egg, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped dried peaches and pecans (if using). Do not overmix.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Gently press down slightly on the tops of the dough mounds to flatten them into cookie shapes.

Bake for 16 to 18 minutes, or until the edges are lightly golden brown and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.