Easy Favorite Applesauce Cookies

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.)

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.

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.

I’d love to hear your feedback if you try this recipe, so please comment below to share!

Get Recipe Ingredients

• 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.

• 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.

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

This recipe was first published October 2020.