Oatmeal Raisin Cookies with Applesauce
Soft, chewy, and bursting with warm flavors, these Oatmeal Raisin Cookies with Applesauce are a wholesome twist on a classic favorite. Made with old-fashioned rolled oats, sweet raisins, and a touch of unsweetened applesauce, this recipe creates cookies that are delightfully moist and naturally flavorful without relying on excessive butter or sugar. A hint of cinnamon adds cozy spice, while optional chopped walnuts provide a satisfying crunch. Perfect for dessert, snack time, or even breakfast on the go, these easy-to-make cookies come together in under 30 minutes and are great for sharing. Plus, they’re a healthier alternative to traditional cookies—ideal for anyone looking to indulge without the guilt!
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Recipe Information
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.5 cup unsalted butter, softened
- 0.75 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup raisins
- 0.5 cup chopped walnuts (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 bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the applesauce, egg, and vanilla extract to the butter mixture. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the raisins and chopped walnuts, if using.
Using a tablespoon or a cookie scoop, drop rounded scoops of dough 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 but the centers still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 13.3 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 106 mg | 2% | |
*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.
