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.
Why This Recipe Works
With an easy one-bowl method and basic ingredients, you can make naturally sweet apple cookies that are delicious and low in added sugar.
(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.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“Great cookie to make with your little one. Tastes a bit like a snickerdoodle. Most importantly: 3 yo loves them and is eating something other a chicken nugget or a goldfish!” —C Murphy
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.
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.