In a small bowl mix the PB2 Peanut Butter Powder with Madagascar Vanilla with the cool water. Mix until the peanut butter is lump-free and creamy. Set aside. Mix the oats with the ground cinnamon and salt.
Add the walnuts, raisins and diced apple to the bowl and toss until the fruit and nuts are evenly distributed throughout the oats. Next mix the applesauce, honey, and PB2 peanut butter into the dry ingredients.
Using a cookie dough scoop drop each cookie on the lined cookie sheet. Press down on the center of each breakfast cookie to slightly flatten. The breakfast cookie dough will not spread as it bakes.
Bake the breakfast cookies for 12 to 14 minutes until lightly golden. Remove the tray from the oven and allow to cool for 5 minutes before transferring the baked cookies to a cooling rack to cool completely.