In a large bowl combine ½ cup vegetable oil, ¾ cup dark brown sugar, ½ cup granulated sugar, ⅓ cup apple sauce (unsweetened), 1 tsp vanilla extract, and ½ tsp cinnamon (optional). Use a hand mixer on low speed and beat for 2 minutes, until the mixture is well emulsified and smooth.

Add 2 1/2 cups all-purpose flour (or GF flour blend), 1 tsp baking soda, and ½ tsp salt to the bowl. Stir with a spatula or wooden spoon until the dry ingredients are completely incorporated and the dough is very thick but still soft and scoopable. If the dough is dry and crumbly, continue mixing briefly until it comes together.

Fold in 1 cup sprinkles until evenly distributed, taking care not to overmix.

Cover the bowl and chill the dough in the refrigerator for at least 30 minutes to help prevent spreading during baking.

When ready to bake, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

Scoop 2 Tbsp portions of dough, roll each portion into a ball, and place them on the prepared baking sheets about 2–3 inches apart.

Shaping options: leave the balls unflattened for pillowy, soft cookies. For thinner, chewier cookies, gently press each ball with a small glass to a maximum thickness of about 1 inch.

Bake for 8–12 minutes, until the edges are just barely golden brown. (Oven times vary; the recipe author needs 12 minutes in a non-fan oven.)

Remove the baking sheet from the oven and let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack. The cookies will puff in the oven and collapse slightly as they cool.