With whole grains and lower sugar, these Applesauce Cookies are bursting with fresh apple flavor. Plus, all you need to make them is a bowl and a spoon!
I love being able to mix up a batch of yummy cookies using pantry staples and this recipe—which uses unsweetened applesauce for natural sweetness and flavor—is a favorite.
There are oats and cinnamon in the mix for nutrition and flavor. And the interior texture is moist and tender, with a slight crispness around the edges. They are great to share with little kids since they have very little added sugar, and they pair so well with a glass of milk…or your own coffee.
(You may also like my Applesauce Bread, Healthy Oatmeal Raisin Cookies, and my Applesauce Muffins.)
Table of Contents
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Ingredients You Need
Here’s a look at what you need to make these Applesauce Cookies so you know what to have on hand.
- Rolled oats: Look for “old-fashioned” rolled oats in the cereal aisle of your store. They add texture and fiber to this recipe, and soften as the cookies bake.
- All purpose flour: I prefer to use all-purpose flour here to keep the cookies light and tender. You can also use whole wheat pastry flour if you prefer.
- Brown sugar: I like to add a little brown sugar to this recipe to even out the sweetness and ensure they taste like cookies.
- Cinnamon and vanilla extract: We add ground cinnamon and vanilla extract, either pure or artificial, to ensure that the cookies have plenty of flavor.
- Baking soda: A little baking soda helps the cookies to rise slightly and bake through properly.
- Smooth applesauce: Smooth, flavorful applesauce is key to this recipe. Taste it and be sure that you like the flavor. You can use store bought applesauce or Homemade Applesauce.
- Egg: I bake with large eggs, so be sure to use that size so the volume of wet ingredients to dry ingredients is correct.
- Melted butter: I bake with unsalted butter, so that’s what I recommend you use here. This way, we can control the added salt in the recipe.
Ingredient Substitutions
To make these gluten-free, use cup for cup gluten-free flour mix. To make them dairy-free, use the coconut oil instead of butter. See the Notes at the end of the recipe for the egg-free info.
If your store doesn’t carry applesauce, you can use my easy Apple Puree.
Step-by-Step Instructions
Here’s a look at how to make this Applesauce Cookies recipe. Scroll down to the bottom of the post for the full information, including the amounts and timing.
Step 1. Add the ingredients to a large bowl.
Step 2. Stir the ingredients together in a medium bowl to make a thick, sticky batter.
Step 3. Portion out batter onto the prepared baking sheet. Press down slightly so the batter is even.
Step 4. Bake until lightly golden brown around the edges. Remove from oven and let cool on the pan. Serve warm or at room temperature.
Frequently Asked Questions
Use any kind of smooth applesauce that tastes flavorful when eaten off of a spoon. This will help ensure the cookies will be flavorful. You can use homemade applesauce or store bought.
I prefer to omit the egg, add ¼ cup milk and increase baking soda to ½ teaspoon to make an egg-free version of Applesauce Cookies.
For the best texture and flavor, I do recommend using both in the mix of this recipe.
How to Store
Store leftovers, once cooled, for 3-5 days in an airtight container at room temperature. Or freeze in a zip top bag with as much air removed as possible for up to 3 months. Thaw in the fridge overnight or at room temperature. They are a little crispy around the edges right out of the oven, but soften as they are stored.
Best Tips for Success
- Use smooth, unsweetened applesauce.
- Use an applesauce that has good flavor when you taste it as that will impact the flavor of the cookies.
- Store-bought applesauce works great or you can use homemade applesauce.
- Use whole wheat flour or all purpose–they work the same though whole wheat flour cookies will be slightly darker (that’s what I used in the photos here).
- Gluten-free: Use cup for cup gluten-free flour mix.
- Dairy-free: Use the coconut oil instead of butter.
- Egg-free: Omit the egg, add ¼ cup milk and increase baking soda to ½ teaspoon.
Related Recipes
I’d love to hear your feedback if you try this recipe, so please comment below to share!
Favorite Applesauce Cookies
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup smooth applesauce
- 1 large egg
- ¼ cup melted butter (or coconut oil)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Stir the ingredients together in a medium bowl. The batter will be fairly thick and sticky.
- Use a 1 tablespoon spoon to portion out batter onto the prepared baking sheet, placing batter about 1 inch apart. Press down slightly so the cookies are about ½ inch thick.
- Bake for 12-14 minutes or until firm to the touch and lightly golden brown around the edges.
- Remove from oven and let cool on the pan. Serve warm or at room temperature.
Video
Notes
- Store leftovers, once cooled, for 3-5 days in an airtight container at room temperature. Or freeze in a zip top bag with as much air removed as possible for up to 3 months. Thaw in the fridge overnight or at room temperature.
- Use smooth, unsweetened applesauce.
- These cookies are a little crispy around the edges right out of the oven, but soften as they are stored.
- Store-bought applesauce works great or you can use homemade applesauce.
- Use whole wheat flour or all purpose–they work the same though whole wheat flour cookies will be slightly darker (that’s what I used in the photos here).
- Gluten-free: Use cup for cup gluten-free flour mix.
- Dairy-free: Use the coconut oil instead of butter.
- Egg-free: Omit the egg, add ¼ cup milk and increase baking soda to ½ teaspoon.
Nutrition
This recipe was first published October 2020.
Can I use quick oats?
Sure
Great cookie to make with your little one. Tastes a bit like a snickerdoodle. I added about a tablespoon of peanut butter since I did not have vanilla, and just perfect little snack. Most importantly: 3 yo loves them and is eating something other a chicken nugget or a goldfish!
What could I use in place of the brown sugar? Honey, monk fruit, etc?
Honey will work similarly.
Love this recipe I will definitely be making it again except for I will be changing it up with dried cranberries and chocolate chips. This recipe is so versatile it’s even good just the way it is.
These turned out really yummy, soft and tasty. I only got 15 out of the recipe, using a tablespoon (but I’m usually heavy-handed). Very satisfying when needing a sweet snack. And they also seem healthier than reaching for a boxed cookie from the market. I’ll make these again.
I like these as a healthy cookie option, they are more like sweet mini scones or biscuits than cookies. My toddlers had fun helping me make and eat them. 🙂
Since I am on a post-bariatric diet, I omitted the brown sugar, doubled the applesauce to 1 cup and added 1/2 tsp. ginger and 1/4 tsp. cloves. The cookies were delicious, especially warm out of the oven!
My nine-year-old granddaughter loved them too and was delighted when I told her they don’t count as a dessert and she can have as many as she wants!
Love this healthy oatmeal cookie. Added a pinch of ground flax seed. Reduced cinnamon to 3/4 tsp. I used unsweetened applesauce. Not overly sweet. Made a batch using raisins and dried sweetened cranberries. Excellent either version. Would make again.
I would say that they’re more of a “biscuit”, but the flavor is nice, and I like that they’re a fairly healthy cookie alternative. 😊
I agree with the part about them being more of a “biscuit”. My foods class made them in school and they’re lacking flavor. I thought maybe since this website is “Yummy Toddler Food” that explains the lack. They were still tasty but not what we expected.