With whole grains and lower sugar, these Applesauce Cookies are bursting with fresh apple flavor…all with a one-bowl method!
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.
Ingredients in Applesauce Cookies
To make this recipe you’ll need:
- rolled oats
- whole wheat flour or all purpose flour
- brown sugar
- cinnamon
- baking soda
- salt
- smooth applesauce
- egg
- melted butter (or coconut oil)
- vanilla extract
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.
- Preheat the oven and line a baking sheet with parchment paper.
- Stir the ingredients together in a medium bowl.
- Portion out batter onto the prepared baking sheet. Press down slightly so the batter is even.
- Bake until lightly golden brown around the edges.
- 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!
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.
Favorite Applesauce Cookies (with Oats and Cinnamon)
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.
Good flavor but they seemed a little dry. I would make again.❤️
I made with homemade applesauce which we love but I really didn’t like the whole wheat taste. Maybe would be better with all purpose flour. Do like other recipes on this site tho!
I used Swerve brown sugar replacement then added in caramel chips. Loved them! Next time I think I will add in chopped up chewy dried apples. Good base recipe!
I had some homemade applesauce left over and decided to use this recipe as a cookie base; I added some things on hand, i.e., 2/3 cup of white chocolate chips, chopped walnuts, and dried cranberries. This was great! Thank you for posting.
Can I change up the apples for this and use pumpkin puree?
I know, totally different cookie 🙂
If you don’t like very sugary cookies than these are for you. If you have an expectation for a sweeter cookie like a classic chocolate chip cookie add some agave or honey! I personally, don’t like sugar. So these cookies are the right amount of a sweet treat. Don’t let the consistency of the raw batter scare you. They do firm up. It’s messy so use a ice cream scooper. I added an additional 2 tablespoons of flour.
These are so good; wonderful for toddlers and adults! I’d been looking for a healthier alternative to packaged granola bars and here it is. I upped the cinnamon (for our older palates) and added plumped raisins. Thank you for a great recipe!
I threw these together in just a few minutes for my toddlers’ afternoon snack, and they were a hit! I made half the batch as written, and then I added sliced almonds to the second half. I like the hint of sweetness and the soft texture. They remind me of a “muffie.” We will definitely made this again!
Very easy, quick and healthier! Added mini choc chips to half, both versions good. Might add a bit more applesauce and spices like nutmeg and cloves next time, plus try a sugar substitute (syrup or honey) for my diabetic friend. Plan on making often. Thanks!
What if I only have quick oats? Does that change anything?
I haven’t made them that way, but I think it would work similarly, though the cookies may be softer in the end.
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.
I’m so glad to hear that!
These are just the friggin best. We make them all the time. Love them so much!
So many enthusiastic “likes” ! I must have done something wrong because I found these just “Blah”
My 18 month old grandson loves these, and my son and daughter-in-law love the very low sugar content. A win all around!
Hi Amy, I was going to add a banana. Not sure if that would mean adding more flour or not?
Hi- If you add a banana to the mix, you’d want to add more of the dry ingredients a little at a time so the batter isn’t too wet. I haven’t made them that way so I can’t say for sure what the new ratios would be.
My 2+yr old, husband, and myself all approve these.
I can’t believe my sugar-addicted 14 year old son LOVES these cookies! He usually only likes chocolate chip cookies and was hesitant to try these. I did a thumbprint cookie and used fig butter. I also used vegetable oil instead of butter. These are so good, and I’ll definitely use this recipe again. Thank you!
I’m so glad to hear it and I love the idea of making them as thumbprints!
I made these for my 20 mo old who is too young to have nuts so I substituted chopped pretzels instead and it worked perfectly! Can’t wait for her to try them in the morning!
Fingers crossed!
Made these with my 2 year old this morning. Loved how straightforward the recipe is so she could truly help with almost every step! Yummy and light.
Can we do it without sugar?
I absolutely love your recipies!!
I haven’t done it that way, but if you’re okay with them being less sweet, the recipe should still work!
I finally made it without sugar. With the apple sauce and vanilla, it’s perfect for my baby. Will do it again. 🙂
I am so glad to hear that!
Tried the cookies today and they were a big success with my 22month old. He wanted to taste them right when they came out of the oven! Substituted the sugar with the same weight of chopped dried figs to avoid refined sugars. Was just sweet enough for all the family to enjoy.
Absolutely a-ma-zing! My 2.5 yr old easily helped me makes these. Super fast to put together. They are so light and fluffy! I added some raisins to a few and its great both ways! I subbed GF flour, subbed coconut sugar and used butter. So so good! Next time I’ll have to make a double batch bc these will go fast!
I’m so glad!
I used vegetable oil instead of melted butter and they turned out great! Wonderful recipe!
I’m so glad!
Just made these for my daughter who has food allergies. Used plant based butter and used the egg substitute option. Delicious! And I love how easy it is. Definitely making these again very soon.
Can we use butter instead of shortening and oat flour instead of wheat flour … thank you
I haven’t made it with those substitutions so I can’t say for sure, but let me know if you try it!
Excellent easy recipe! I made these cookies a couple of times with chocolate chips. Delicious!
I’m so glad!
These are so good! I used 1:1 gluten free flour and they turned out great. I love that they satisfy a sweet craving without being over the top in added sugars. My 3 year old loves them, too!
I just popped a batch into the oven, and I’m already eating the batter! I had only homemade apple butter on hand, so instead of 1/2 cup I used one cup (the batter was still rather dry at 1/2 cup), and skipped on the cinnamon since it was already very present in the apple butter. I’ve been wanting to try this recipe so badly since you posted it, and it was SO EASY to pull together!
Okay, just ate one. Mmmm… like an apple muffin…! Delish! Thank you, Amy!
These are awesome! We made them as thumb print cookies and filled with fig filling. Perfect for breakfast or a snack! Thank yiu for your easy, straight forward recipes Amy
Thank you!!!!!! We made homemade applesauce last week- everyone couldn’t get enough of it. Made a batch this week and I’m the only one touching it lol! Saw you post this and knew what we were making a nap time today! My 4 year old was able to make this solo with me measuring (win!) and they are delish!!
I’m so glad!
Amy, thank you for such an easy delicious recipe. I used maple syrup instead of sugar and we all enjoyed it, my husband and I started to eat them right out of the oven and my 13 month old had 2 today and asked for more. I am baking another batch tonight .
Yay!
Taste like a bowl of oatmeal in a cookie. I eat them for breakfast. So good.