If you’re on the hunt for a cookie that’s both delicious and a little healthier, these applesauce oatmeal cookies are exactly what you need. They’re chewy, soft, and naturally sweetened with applesauce and a touch of honey or maple syrup. Plus, they bring the comforting flavor of cinnamon and oats together in every bite.

Why You’ll Love This Recipe

This recipe is perfect for cookie lovers who want a treat that doesn’t feel too heavy or overly sweet. Using applesauce not only adds natural moisture but also cuts down on added fats, making these cookies a lighter option without sacrificing texture or flavor. They’re easy to whip up in just 25 minutes and customizable with your favorite mix-ins like nuts, dried fruit, or chocolate chunks. Whether you’re packing snacks for school, a quick breakfast, or just want something wholesome to enjoy with your afternoon tea, these cookies will quickly become a favorite.

Ingredients

(tip: you can find a full list of ingredients and measurements in the recipe card below)

rolled oats
whole wheat flour
baking soda
fine sea salt
ground cinnamon
unsweetened applesauce
egg (or flax “egg”)
pure vanilla extract
honey or maple syrup (optional for extra sweetness)
mix-ins like walnuts, flax seeds, dried cranberries, or dark chocolate chunks (optional)

Instructions

Preheat your oven to 175 °C (350 °F) and line baking sheets with parchment paper.
In a large bowl, whisk together the rolled oats, whole wheat flour, baking soda, sea salt, and cinnamon.
In a separate bowl, whisk the applesauce, egg (or flax egg), vanilla extract, and honey or maple syrup if using.
Combine the wet and dry ingredients gently until just mixed. Fold in your choice of mix-ins if desired.
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake one sheet at a time for 12–14 minutes until the edges are golden and the centers look soft.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations

For a gluten-free option, swap whole wheat flour for a gluten-free blend.
Add 1 teaspoon of nutmeg or ginger for a warm spice twist.
Substitute the honey/maple syrup with coconut sugar for a different sweet note.
Mix in shredded coconut or pumpkin seeds for added texture.

Storage and Heating

Store your applesauce oatmeal cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months—just thaw at room temperature before eating. To freshen up a cooled cookie, microwave it for 10-15 seconds or warm it in a low oven for a few minutes.

Frequently Asked Questions

What can I use instead of eggs in this recipe?

You can substitute eggs with a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) to keep the recipe vegan-friendly.

Can I use quick oats instead of rolled oats?

Rolled oats work best for texture, but quick oats can be used if that’s what you have. The texture will be slightly softer.

Are these cookies vegan?

Yes, if you replace the egg with a flax egg and use maple syrup instead of honey, these cookies are vegan.

Can I add chocolate chips?

Absolutely! Fold in up to ½ cup of dark or semi-sweet chocolate chunks or chips.

How do I make these gluten-free?

Use a gluten-free all-purpose flour blend in place of whole wheat flour and ensure your oats are certified gluten-free.

Can I make these cookies ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking.

What is the best way to store these cookies?

Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Can I double this recipe?

Yes, simply double all ingredients and bake in batches.

How do I keep the cookies soft?

Don’t overbake; take them out when the edges turn golden but centers still look soft.

Can I add nuts or seeds?

Yes, walnuts, pecans, flax, or chia seeds all make great additions for crunch and nutrition.

Conclusion

Applesauce oatmeal cookies are a wholesome treat that’s easy to prepare and endlessly adaptable. With their soft, chewy texture and subtle natural sweetness, they make an ideal snack or dessert for any occasion. Whether you keep them simple or add your favorite mix-ins, this recipe will quickly become a staple in your baking repertoire.

Chef sara