Fantabulous Oatmeal Applesauce Cookies
Soft, chewy, and bursting with warm cinnamon flavor, these Fantabulous Oatmeal Applesauce Cookies are a healthier twist on a classic favorite! Made with old-fashioned rolled oats, unsweetened applesauce, and a touch of brown sugar, these cookies are delightfully moist and naturally sweetened, making them perfect for guilt-free indulgence. The optional addition of raisins or nuts provides a customizable texture and a pop of extra flavor. With just 15 minutes of prep time, these easy-to-make cookies are perfect for busy weeknights, cozy weekend baking, or anytime you want a wholesome treat. Plus, they’re an excellent option for those seeking a lighter dessert or snack that still satisfies. Enjoy these oatmeal applesauce wonders fresh out of the oven or store them for up to five days—if they last that long! Ideal for cookie lovers searching for simple, homemade goodies with a heartwarming twist.
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.5 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 0.25 cup Unsalted butter, melted and slightly cooled
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins or chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, combine the oats, flour, cinnamon, baking soda, and salt. Stir well to mix the dry ingredients evenly.
In a large mixing bowl, whisk together the applesauce, brown sugar, granulated sugar, melted butter, egg, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to prevent the cookies from becoming dense.
If using raisins or chopped nuts, gently fold them into the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are slightly golden. The cookies may look underbaked but will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve the cookies once cooled, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 396.4 g | 144% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 210.5 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 248 mg | 19% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1414 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
