Pre-heat the oven to 350 and line two baking sheets with silicone mats or parchment paper. In a large bowl, whisk the oats, flour, cocoa powder, baking soda, cinnamon, nutmeg and salt together. Get out a stand mixer and combine the brown sugar, butter, peanut butter and apple sauce in its bowl. Beat them together thoroughly with the paddle attachment until the mixture is fluffy and creamy.

Add in both eggs and let them get stirred in, followed by the vanilla. Turn the speed to low and slowly pour in the dry ingredients until a soft cookie dough forms. Switch to a rubber spatula and fold in the currants and chopped chocolate to finish the cookie dough.

Use a 1.5 inch cookie scoop to drop uniform mounds of the cookie dough on to the prepared sheets. Be sure to space them out evenly with plenty of room between each one. One dozen should fit perfectly on a sheet. Bake the cookies for 15 minutes, until golden around the edges and cooked through completely.

Take the sheets out and let the cookies cool for 5 to 10 minutes, then transfer them with a spatula to a rack to finish cooling. When the prepared sheets are cool, scoop out another 2 dozen cookies and bake the next batch. This recipe yields 48 cookies total using the 1.5 inch scoop.

Serve the cookies immediately when they have cooled. They are fantastic with milk and so hearty from the oats and peanut butter!