Whisk the oat flour, tapioca starch, baking powder, and salt together in a medium size bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cashew butter and coconut oil together until smooth on high speed, 1-2 minutes. Add the granulated sugar and beat for an additional minute. Next add in the applesauce, vanilla extract, and almond extract and beat until combined, scraping down the bowl as necessary.
Add in the dry ingredients in 2 parts on low until combined.
Cover the dough and refrigerate for at least an hour or overnight.
When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats. Set aside.
Using a cookie scoop (about 2 tablespoons), scoop out balls of dough a place them on the prepared baking sheet. Using your hands, flatten the balls of dough to form round disks that are a little less than a half an inch thick. I find it helpful to spray a little non-stick spray on my fingertips so the dough doesn't stick.
Bake for 10 minutes and remove from oven. Allow the cookies to cool COMPLETELY before removing them from the cookie sheet. They will seem very soft but they will firm up as they cool.