Applesauce Cookies
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My healthy applesauce cookies are soft and chewy and bake up in under 15 minutes! No eggs, no butter, and no oil needed.
Come Fall, my kitchen smells like cinnamon, and my fridge is full of pumpkin puree and applesauce. Actually, that’s a lie.
Applesauce is a year-round staple in my household, and I use it in tons of baking recipes. When I want to make applesauce the star of the show, nothing beats whipping up a batch of my partner’s favorite applesauce cookies.
Over time, I’ve tested these cookies with both sweetened and unsweetened applesauce, and even tried a few culinary school tricks to replace the butter. Sweetened applesauce provides the perfect balance of chewiness and flavor, while the addition of nut butter (I love peanut butter) adds richness and protein. That way, you don’t need eggs, butter, or oil- the applesauce does all the work.
Table of Contents
Why make my applesauce cookies
- Perfect texture and flavor. The texture of my cookies is thick, soft, and perfectly chewy. They have a pleasant apple flavor with hints of cinnamon throughout.
- Wholesome. Because applesauce is naturally high in pectin, it helps lock in moisture and replace the binding that butter or eggs typically provide. These are healthier than traditional butter-laden cookies.
- Ready in 12 minutes. Because these need just four ingredients to make, the cooking time is minimal.
- Vegan and gluten-free. And also dairy-free!
What readers are saying
★★★★★ – “These are such a good cookie for my little kids. They are wholesome, not overly sweet, and keep them satisfied” – Janine
★★★★★ – “The best use of leftover applesauce. I sometimes add protein powder for more staying power.” – Felicity
Ingredients needed
- Rolled oats. Rolled oats yield a super chewy and hearty texture. These also work with quick-cooking oats. If you prefer a flour-based cookie, I’ve tested them with whole-wheat flour and they worked well.
- Applesauce. Because I’m not adding liquid or granulated sugar to these cookies, you must use sweetened applesauce. If you can only find the unsweetened kind, add 1/4 cup of either maple syrup or coconut sugar (or brown sugar).
- Peanut butter. Adds some richness and a buttery texture without needing actual butter. You can substitute this for any nut or seed butter of your choice (I love using almond butter or tahini).
- Cinnamon. A must for any recipe that uses applesauce.
- Vanilla extract. Completely optional, but if you love a subtle hint of vanilla, add a drop into the batter.
How to make applesauce oatmeal cookies
For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Make the batter. In a large bowl, combine all your ingredients until a thick batter remains.
Step 2: Shape. Using your hands, form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape.
Step 3: Bake the cookies for 10-12 minutes, or until they are slightly golden. Remove from the oven and allow to cool on the pan completely.
Arman’s recipe tips
- Do not overbake the cookies. They will continue to cook as they cool down. They won’t turn super crunchy anyway.
- Taste the mixture. These cookies rely on the sweetness of the applesauce. Taste the mixture before shaping into balls (no eggs, so no worries!), and if needed, add some sugar or maple syrup.
- Change the spices. Nutmeg, ginger, allspice, and ground cloves are warming spices that work well with applesauce or even some vanilla powder.
- Add mix-ins. If you love cookies with some texture, consider adding dark chocolate chips, chopped walnuts, raisins, or even coconut flakes. I’ve also tested them with some of my air fryer apples in the batter for a more intense apple flavor.
Frequently asked questions
Yes, I’ve tested these with both store-bought and homemade applesauce (I love All Recipes’ version). If yours is unsweetened, just remember to add a little sugar or maple syrup so the cookies don’t turn out bland. Homemade tends to give a fresher, slightly tangier flavor.
You can! I’ve tried quinoa flakes, buckwheat flakes, and even regular flour. The texture changes: oats give chewiness, while flour makes them more cake-like. But all versions still hold together nicely thanks to the applesauce.
Yes, I’ve tested this recipe with sunflower seed butter and tahini (my niece is allergic to nuts), and both worked. The flavor is slightly different (I find tahini can sometimes be a little bit bitter), but the cookies still hold their shape. Just be sure to use a thicker seed butter, not a runny one.
Storage instructions
To store: Place leftover cookies in an airtight container and store them in the fridge for up to five days.
To freeze: Once the cookies have cooled, place them in a ziploc bag and store them in the freezer for up to 6 months.
✅ Nutrition reviewed
Since this cookie recipe discusses healthy swaps and dietary tips, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
4-Ingredient Applesauce Cookies
Video
Ingredients
- 1 1/2 cups rolled oats
- 1 cup applesauce sweetened
- 1 cup peanut butter or any nut or seed butter
- 1/8 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (180°C), lightly grease a baking sheet, and set aside.
- In a large mixing bowl, combine the sweetened applesauce, oats, peanut butter, and cinnamon and mix well.
- Using your hands, form 12 balls, and place them on the lined sheet, and press each ball into a cookie shape. Bake for 10-12 minutes, or until firm around the edges.
- Remove from the oven and allow to cool completely.
Notes
- Unsweetened applesauce: Add two tablespoons of brown sugar or maple syrup.
- Oat sub: Quinoa flakes or all-purpose flour (I like whole wheat flour).
- Leftovers: Keep in the fridge for up to 5 days or the freezer for 6 months.
Nutrition
More delicious recipes using applesauce
Originally updated October 2023
These cookies were amazing! My children and I made them together as “breakfast cookies”. We used unsweetened apple sauce, as we added in some semi-sweet mini chocolate chips. We also added in some sunflower seeds. The mixture still wasn’t quite sweet enough, so we added in 1 tablespoon of maple syrup! We made smallish cookies, so we actually got 26 out of this recipe!
I added cacao nibs, gojucharu and a little agave — yum!
These are AMAZING! So soft and delicious, I can’t stop eating these and neither can my toddler! I added unsweetened coconut flakes, ground flax seeds, and mini chocolate chips. Thanks for sharing the recipe.
I made this exactly the way the recipe was written. However, I used crunchy peanut butter instead. Next time, I will use powdered peanut butter. Will powdered peanut butter and half a banana be okay? Your recipe baked beautifully. Finally a healthy alternative . Thank you.