Preheat oven to 350F. Grease a 10 or 12-inch oven-safe skillet* with cooking spray.
In a saucepan, add lentils and 1 ½ cups water. Bring to a boil; reduce heat to simmer and cover. Cook for 15 minutes, until lentils are tender.
In a food processor, add oats, peanut powder, baking powder, baking soda, and salt. Blend until a fine flour forms. Add cooked lentils, sugar, applesauce, non-dairy milk, peanut butter, and vanilla. Blend until a smooth batter forms. Add chocolate chips; stir to evenly distribute through the batter.
Pour batter into greased skillet. Bake for 25-28 minutes, until cookie is cooked through but still fudgy. Reduce cooking time for an even fudgier cookie.