Pour white chocolate morsels into a microwave-safe bowl and microwave on 50% power for 1 minute. Stir and repeat the process 2 more times until white chocolate is completely melted and smooth.
Add green icing coloring and stir.
Pour melted chocolate onto a baking sheet lined with parchment paper and spread to ¼ inch thickness.
Freeze for 15 minutes and then break chocolate up into small chunks.
Using a stand mixer fitted with a paddle attachment (or an electric handheld mixer), cream together brown sugar, granulated sugar, and butter until smooth.
Add apple sauce, eggs, vanilla extract, baking soda, and salt. Mix together until completely combined.
With the mixer on low speed, slowly add flour and rolled oats until just incorporated. Don't over mix.
Still on low speed, mix in green chocolate chunks until just combined. Dough will be thick and sticky.
Preheat oven to 350°F.
Using a small ice cream scoop or a spoon, form dough into balls (about 2 tablespoons per cookie) and place 2 inches apart on a large baking sheet lined with parchment paper. If you're making these with your kids, make it fun by rolling the balls by hand but be prepared to get messy!
Bake at 350°F for 13-14 minutes until lightly browned on the edges. The center will still look under baked.
Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling completely.
Serve and enjoy!
Notes
Store cookies in an airtight food storage container at room temperature for up to one week.
Make sure you get a cookie for yourself right away because they disappear very quickly!