In a large bowl, beat the egg whites, avocado oil, salt, granulated sugar, and dark brown sugar together until the mixture looks smooth and combined.

Add the unsweetened applesauce, raisins, vanilla extract, baking soda, and cinnamon, then stir well and scrape around the bowl so the raisins are evenly distributed.

Stir in the old-fashioned oats until evenly mixed into the dough.

Add the all-purpose flour and mix only until incorporated, stopping as soon as no dry streaks of flour remain.

Cover the bowl and chill the dough in the refrigerator for at least 1 hour; when ready to bake, heat the oven to 375°F, or 350°F for a convection oven.

Roll the chilled dough into balls about 1 1/2 inches across, place 12 on each baking sheet with a little room between them, and bake for about 13 minutes until the edges look set but the centers are still tender.

Let the cookies rest on the baking sheet for about 1 minute, then use a spatula to transfer them to a wire rack to cool completely.