Iced Oatmeal Applesauce Cookies
Soft, chewy, and bursting with cozy flavors, these Iced Oatmeal Applesauce Cookies are the perfect treat to satisfy your sweet tooth while embracing a touch of wholesome comfort. Made with old-fashioned rolled oats, a generous dollop of unsweetened applesauce, and warmly spiced with cinnamon, these cookies are delightfully moist and flavorful. Topped with a sweet vanilla glaze that sets to a satisfying finish, they strike a perfect balance between indulgence and nostalgia. Quick and easy to prepare in just under 30 minutes, these cookies are ideal for afternoon coffees, school lunches, or holiday cookie trays. Plus, their naturally soft texture and applesauce base make them a great option for a kid-friendly and crowd-pleasing dessert!
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Recipe Information
Ingredients
- 2 cups old-fashioned rolled oats
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.75 cups light brown sugar, packed
- 0.25 cups granulated sugar
- 0.75 cups unsweetened applesauce
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
- 0.5 teaspoons vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Mix well and set aside.
In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth. Add the applesauce, egg, and vanilla extract, and whisk until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Using a medium cookie scoop or heaping tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the icing, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
Once the cookies are completely cool, drizzle or spread the icing over the tops of the cookies. Allow the icing to set before serving or storing.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.1 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 52 mg | 1% | |
*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.
