Soft & Chewy Oatmeal Applesauce Cookies
These oatmeal applesauce cookies are soft, chewy, and loaded with oats and warm cinnamon. They come together in one bowl and stay moist for days, thanks to the applesauce.
They’re sweet enough for a snack but not overly rich, so they work just as well in a lunchbox as they do with an afternoon cup of coffee. And the cinnamon aroma while they bake is unmistakably cozy.
What Makes These Cookies Stay So Soft
The applesauce is the secret. It replaces most of the butter you’d normally use, locking in moisture so the cookies stay tender rather than crisp. You don’t taste apples, just a gentle sweetness that backs up the brown sugar.
I reach for this recipe when I want a cookie that feels like a treat without being heavy. The oats give them a hearty chew, and the cinnamon and vanilla keep the flavor warm and rounded.
Ingredients
- 1 cup (90 g) rolled oats: old-fashioned oats give the best chewy texture; quick oats work but the cookies will be softer.
- 3/4 cup (95 g) all-purpose flour: measured by spooning and leveling.
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/4 cup (55 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1/3 cup (80 ml) unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup (80 g) raisins or chopped walnuts (optional)
Variations / Substitutions
- Swap the spice: Use apple pie spice or add a pinch of nutmeg and cloves.
- Make them dairy-free: Replace butter with melted coconut oil.
- Add chocolate: Fold in 1/3 cup dark chocolate chips for a bit of richness.
- Go whole grain: Use white whole wheat flour for a nuttier crumb.
Classic Homemade Neapolitan Ice Cream is another dessert you’d probably love if you enjoy these cookies.
How To Make Oatmeal Applesauce Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together the 1 cup rolled oats, 3/4 cup flour, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/4 tsp salt for about 30 seconds until evenly distributed. Set aside.
Step 2: Whisk the Wet Ingredients
In a large bowl, whisk the 1/4 cup melted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until smooth and slightly thickened, about 1 minute. Add the egg, 1/3 cup applesauce, and 1 tsp vanilla, then whisk until fully combined, about 30 seconds.
Step 3: Fold the Dry into the Wet
Pour the dry ingredients into the wet mixture. Use a rubber spatula to gently fold everything together just until no pockets of flour or oats remain, about 15 to 20 strokes. If you’re using the 1/2 cup raisins or walnuts, fold them in after the dough is just combined.
Step 4: Scoop and Bake the Cookies
Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared sheets, spacing them 2 inches apart. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the tops look dry. The centers will still be slightly soft.
Step 5: Cool and Serve
Let the cookies rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
A Few Things That Make a Difference
- Choose old-fashioned rolled oats, not steel-cut or instant. They hold their shape and deliver the chewiest cookie.
- Don’t overmix the dough once you add the dry ingredients. Stir just until combined to keep the cookies tender.
- If the dough feels too sticky to scoop, pop it in the fridge for 15 minutes. It will firm up and be easier to handle.
- For evenly sized cookies, use a medium cookie scoop (about 1.5 tablespoons).
Bake times by cookie size:
| Cookie size | Yield | Bake time |
|---|---|---|
| Heaping teaspoon | 24 | 8-10 mins |
| Rounded tablespoon | 18 | 10-12 mins |
| Large cookie scoop | 12 | 12-14 mins |
Keeping the Cookies Fresh
- Refrigerate: Store baked cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to maintain softness.
- Freeze: Freeze baked cookies in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature. You can also freeze the dough: scoop into balls, freeze on a sheet, then bag up and bake straight from frozen, adding 1 to 2 minutes.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, the cookies will be a bit softer and less chewy, but they still work. Avoid instant oats.
How do I make these cookies gluten-free?
Use certified gluten-free rolled oats and swap the all-purpose flour for a 1:1 gluten-free baking blend.
Why did my cookies spread too much?
If the dough is too warm or the butter was still hot, the cookies can spread. Make sure the melted butter is cooled to room temperature before mixing, and chill the dough for 15 minutes if it looks loose.
Can I skip the egg?
An egg replacer like 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water should work, though the texture will be slightly denser.
Oatmeal Applesauce Cookies Recipe
Ingredients
Method
- Whisk oats, flour, baking soda, cinnamon, and salt in a medium bowl.
- Whisk melted butter, brown sugar, and granulated sugar in a large bowl for 1 minute, then add egg, applesauce, and vanilla; whisk until combined.
- Stir dry ingredients into wet mixture until just combined, then fold in raisins or walnuts if using.
- Drop rounded tablespoons of dough onto parchment-lined baking sheets, 2 inches apart. Bake at 350°F (180°C) for 10 to 12 minutes, until edges are set.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
