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.
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.