With whole grains and lower sugar, these Applesauce Cookies are bursting with fresh apple flavor…all with a one-bowl method!

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Applesauce Cookies

I love being able to mix up a batch 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, with a moist, sort of fluffy interior texture that makes them great for sharing with little kids. They pair so well with a glass of milk…or ahem, your own coffee.

TIP:  You can make these using whole wheat flour or all-purpose, according to what you have on hand.

how-to-make-applesauce-cookies-step-by-step

Ingredients in Applesauce Cookies

To make this recipe you’ll need:

TIP: 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.

How to Make Applesauce Cookies Step-by-Step

Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.

  1. Preheat the oven and line a baking sheet with parchment paper.
  2. Stir the ingredients together in a medium bowl.
  3. Portion out batter onto the prepared baking sheet. Press down slightly so the batter is even.
  4. Bake until lightly golden brown around the edges.
  5. Remove from oven and let cool on the pan. Serve warm or at room temperature.

TIP: The batter will be fairly thick and sticky. It’s all good!

whole-wheat-applesauce-cookies-on-plate

How to Store Applesauce Cookies

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.

Tips for Making the Best Applesauce Cookies

  • 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.

I’d love to hear your feedback if you try this recipe so please comment below to share! The more I hear from you, the better I can continue to make my recipes, so I appreciate each comment so much.

applesauce-cookies-on-whit-eplate

Favorite Applesauce Cookies (with Oats and Cinnamon)

These cookies are a little crispy around the edges right out of the oven, but soften as they are stored.
5 from 26 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Cuisine American
Course Dessert
Calories 128kcal
Servings 12 (Makes about 24 cookies)

Ingredients

  • 1 cup rolled oats
  • 1 cup whole wheat flour (or all purpose flour)
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup smooth applesauce
  • 1 large egg
  • 1/4 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.

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.
  • 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.

Nutrition

Serving: 2cookies, Calories: 128kcal, Carbohydrates: 19g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 89mg, Potassium: 84mg, Fiber: 2g, Sugar: 7g, Vitamin A: 142IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Hello, I made this recipe 2 days ago for my husband who is borderline diabetic and him and I both just love these cookies. It’s hard to find oatmeal cookies in the store without raisins. So thank you for sharing a recipe in which ill continually make.

  2. 5 stars
    My 18 month old grandson loves these, and my son and daughter-in-law love the very low sugar content. A win all around!

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