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Applesauce Oatmeal Cookie Recipe


I’m a big fan of small batch baking. A few months ago I posted a recipe for Oatmeal Chocolate Chip Cookies made with mashed banana, almond meal and old fashioned oats. Since banana seems to be a love it or hate it ingredient in cookies, I promised an applesauce version of the recipe. Here’s the cookie recipe using applesauce in place of the banana and dried fruit in place of the chocolate.

The cookies are soft from the applesauce, and a bit chewy from the oats. They’re like apple cinnamon oatmeal in cookie form.

Applesauce Oatmeal Cookies Recipe
1/3 cup unsweetened applesauce, room temperature
2 tablespoons virgin unrefined coconut oil, melted (liquid)
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla
3/4 cup old fashioned rolled oats
1/4 cup almond meal (almond flour)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1/4 cup chopped dried apple, dried cranberries or raisins

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In medium bowl stir together applesauce, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, cinnamon, ginger and salt; mix well. Stir in dried apples.

Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment-lined baking baking sheet. Flatten cookies with your fingers. (This helps the cookies bake more evenly.)

Bake 13 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 16 small cookies

Tip: The dough isn’t as thick as traditional wheat flour cookie dough, but it should hold together when you scoop and mound the dough on the baking sheet. (You may need to push the mound together with your fingers.) If the dough appears too dry to hold together, try stirring in an additional 1 to 2 tablespoons applesauce.

More cookie recipes:
Oatmeal Chocolate Chip Banana Cookies
Pumpkin Oatmeal Chocolate Chunk Cookies
Chocolate Banana Cookies
Power Pumpkin Breakfast Cookies from Kingfield Kitchen
Almond Flour Chocolate Banana Cookies from Kingfield Kitchen

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{ 7 comments… add one }
  • Eliza September 5, 2012, 8:48 am

    These look so good! I wonder if coconut manna would work well in replacement of the coconut oil?

  • Jen September 7, 2012, 7:39 am

    Hi Eliza- Great idea. I’ll have to try using coconut manna the next time I make the cookies. Thanks, Jen

  • Karen January 20, 2015, 12:13 pm

    Sounds delicious! I’m allergic to almonds, can I substitute another flour for these?

  • Jen January 20, 2015, 2:44 pm

    Hi Karen- I’ve only made these with almond flour. You could try a different nut flour like cashew or hazelnut. Or, a seed flour like sunflower seed. Thanks, Jen

  • Joanne March 3, 2015, 9:06 am

    Looks really good but could I substitute all-purpose flour due to a family member being allergic to any kind of nut or seed flour?

  • Jen March 3, 2015, 9:19 am

    Hi Joanne- I have not made these cookies with all-purpose flour, so don’t know how they would turn out. Almond flour reacts much differently in recipes when compared to wheat flour. For example, almond flour has a high fat content while wheat flour has a high carb/starch content. They absorb liquid differently, resulting in a different texture. I’d recommend starting with a recipe that calls for wheat flour rather than modifying an almond flour recipe. I talk a bit more about baking with almond flour here. Thanks, Jen

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