Preheat the oven to 375° F and line one large or two medium baking sheets with parchment paper.

In a large mixing bowl, whisk together oats, flour baking soda and salt. In another bowl, beat together butter, sugars, apple sauce, vanilla, orange juice and zest. Combine wet and dry ingredients.

Use a cookie scoop to spoon the dough onto the baking sheets and roll into balls. Each cookies should be about the size of a golf ball. Use your fingers lightly press the dough down to flatten.

Bake for 10-12 minutes or until the cookies are golden brown. They may look underbaked when you first take them out, but they'll crisp up as they cool.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before dipping.

To toast the pumpkin seeds, heat a skillet over medium low heat and add the seeds. Toss with oil and a big pinch of salt. Toast for about 10 minutes, tossing once or twice, until golden brown and popping.

In a tall glass or mug, melt the chocolate in the microwave on 45 second intervals, stirring after each. Dip the cookies halfway in the chocolate and immediantly sprinkle with pumpkin seeds and maldon salt. Let sit for a few minutes to let the chocolate harden then enjoy!