3-Ingredient Applesauce Oatmeal Cookies
These healthy applesauce oatmeal cookies need just 3 ingredients and 15 minutes! Naturally sweet, customizable, and perfect for guilt-free snacking.
What Makes These Applesauce Oatmeal Cookies Special?
These applesauce oatmeal cookies combine unsweetened applesauce, quick oats, and your favorite mix-ins (think chocolate chips, dried cranberries, or chopped dates) to create chewy, naturally sweet cookies with zero added sugar, butter, or eggs—just pure, wholesome goodness in every bite.
You know those mornings when you want something sweet but don’t want to derail your day before it even starts? That’s exactly how this applesauce oatmeal cookies recipe was born in my kitchen. I’d run out of butter (classic), had a jar of applesauce staring at me from the fridge, and suddenly thought—why not?
The result? These ridiculously simple cookies became my go-to for everything from breakfast on the run to after-school snacks. If you’re into keeping things wholesome and delicious, you’ll also love our healthy oatmeal cookies with applesauce for more creative variations.
Table of Contents
Why You’ll Love This Applesauce Oatmeal Cookies Recipe
Healthy applesauce oatmeal cookies are about to become your new kitchen MVP, and here’s why.
They’re actually healthy. No butter, no oil, no refined sugar—just fruit and oats doing their thing. You can eat three and not feel like you need a nap afterward.
Minimal cleanup is real. One bowl, one spoon, maybe 15 minutes from start to finish. I’ve made these while simultaneously helping with homework and answering work emails (not recommended, but possible).
Customize them however you want. Chocolate chips one day, chopped walnuts and raisins the next, maybe some cinnamon and diced apples if you’re feeling fancy. The base is like a blank canvas.
I once made a batch at 10 PM because I’d promised cookies for a morning meeting and completely forgotten. They were done, cooled, and packed before I even thought about panicking. That’s the kind of recipe magic we all need in our lives.
Nutritional Peek
Here’s what you’re getting per cookie (based on 9 servings):
| Nutrient | Per Serving |
|---|---|
| Calories | 65-85 (depending on mix-ins) |
| Protein | 2g |
| Carbs | 13g |
| Fat | 1-3g (depending on mix-ins) |
Not too shabby for a cookie that actually tastes like a treat, right?
Applesauce Oatmeal Cookies Ingredients
Making oatmeal cookies with applesauce starts with just three simple components—and that’s what makes this recipe absolutely brilliant.
| Amount | Ingredient |
|---|---|
| 1/2 cup (4 oz) | Unsweetened applesauce (I prefer the chunky kind for extra texture, but smooth works beautifully too) |
| 1 cup | Quick oats (not instant—those get too mushy, and old-fashioned oats won’t soften enough in this quick recipe) |
| 1/2 cup | Mix-ins of your choice: chocolate chips, chopped dried cranberries, raisins, chopped dates, mini M&Ms, chopped walnuts, or shredded coconut |
My favorite mix-in combo? Dark chocolate chips with a handful of chopped pecans. It’s like eating a granola bar that doesn’t taste like cardboard. Check out our ultimate Kodiak muffin recipe if you’re into naturally sweetened breakfast treats.
Equipment You’ll Need
Here’s your simple setup:
- Baking sheet (standard half-sheet pan works perfectly)
- Silicone baking mat or parchment paper (keeps cleanup minimal and prevents sticking)
- Large mixing bowl (medium works if that’s what you’ve got)
- Mixing spoon (wooden or silicone, whatever you like)
- 1.5 tablespoon cookie scoop (optional but makes perfectly sized cookies every time)
- Cookie spatula (for the lift test and transferring)
That’s it. No stand mixer, no fancy gadgets—just the basics.
How to Make Applesauce Oatmeal Cookies: Step-by-Step
These applesauce oatmeal cookies come together faster than you can preheat your oven, and the process is wonderfully forgiving.
1. Preheat and prep. Set your oven to 350°F and line a baking sheet with a silicone mat or parchment paper. Don’t skip the liner—these cookies have no fat, so they’ll stick like crazy to a bare pan.
2. Mix the base. In your large bowl, combine the applesauce and quick oats, stirring with a spoon until every single oat is moistened and the mixture looks evenly combined. It’ll seem weirdly thick at first, almost like overnight oats, but that’s exactly what you want.
3. Fold in your mix-ins. Stir in your chocolate chips, dried fruit, or whatever you’re using. Pro tip: save a few mix-ins to press onto the tops of the cookies right before baking—makes them look bakery-pretty instead of homemade-lumpy.
4. Scoop and shape. Use your cookie scoop (or a spoon) to drop 1.5-tablespoon portions onto the prepared sheet, spacing them about 2 inches apart.
Here’s the crucial part: these cookies will NOT spread or change shape while baking, so press each dough ball down with the back of your spoon or your palm until it’s a thick disk about 3/8 inch tall—basically the thickness of two stacked quarters.
5. Bake until set. Pop them in the oven for 13-15 minutes until they feel firm to the touch. Not sure if they’re done? Try the lift test—slide a spatula under a cookie and lift gently. If it comes off the sheet in one piece without bending or breaking apart, you’re golden. If it flops, give them another 2 minutes.
6. Cool completely. Let the cookies cool on the baking sheet before moving them. They’re fragile when warm but firm up beautifully as they cool. I know waiting is hard, but trust me on this one.
Pro Tips & Kitchen Wisdom
Healthy applesauce oatmeal cookies are simple, but these tricks make them even better.
Use quick oats, not old-fashioned or instant. Quick oats absorb moisture perfectly in the short baking time, creating a chewy texture. Old-fashioned oats stay too firm and crunchy, while instant oats turn mushy.
According to Serious Eats, the size and surface area of oat particles directly affect moisture absorption rates—quick oats hit the sweet spot for no-bake and minimally-baked recipes.
Shape them intentionally. Since these cookies don’t spread, whatever shape you create is what you’ll get. I like to make them slightly domed in the center with defined edges—looks more professional and less like hockey pucks.
Don’t overbake. The cookies firm up as they cool, so taking them out when they’re just barely set prevents them from turning rock-hard. I learned this the hard way after creating cookies that could double as coasters.
Experiment with spices. A half teaspoon of cinnamon, a quarter teaspoon of nutmeg, or a pinch of cardamom transforms these into something special. I’ve even added a tablespoon of cocoa powder for chocolate-oat cookies that taste like brownie batter.
Troubleshooting Guide
Why are my cookies falling apart?
They probably needed another minute or two in the oven. Do the lift test with a spatula—if they bend or crack when you try to lift them, they’re not quite set. Pop them back in for 2 more minutes.
Can I use old-fashioned oats instead of quick oats?
You can, but the texture will be chewier and more rustic with visible oat pieces. If you want them closer to the original recipe, pulse old-fashioned oats in a food processor a few times to break them down slightly before using.
What if my cookies turned out hard and dry?
Overbaking is usually the culprit. Remember, these cookies continue firming as they cool, so err on the side of slightly underdone. Next batch, pull them a minute or two earlier and see if that helps.
Why is my dough too wet or too dry?
Applesauce varies in thickness by brand. If your dough seems soupy, add a tablespoon or two more oats and let it sit for 5 minutes so the oats can absorb moisture. If it’s too stiff, add another tablespoon of applesauce.
Variations & Creative Twists
Start with this basic applesauce oatmeal cookies recipe and make it your own with these fun swaps.
Apple cinnamon cookies: Add 1/2 teaspoon cinnamon and use chopped dried apples as your mix-in. Top with a sprinkle of coarse sugar before baking for extra crunch. These taste like apple pie in cookie form.
Chocolate lover’s version: Stir in 1 tablespoon cocoa powder with the oats, then add chocolate chips. You’ve basically created a healthier brownie cookie.
Tropical paradise: Use dried pineapple, shredded coconut, and macadamia nuts. I made these for a beach-themed party and people went absolutely wild.
Peanut butter boost: Swirl in 2 tablespoons of peanut butter with the applesauce for extra protein and richness. You might need to add a few more oats to compensate for the moisture.
For more wholesome breakfast ideas that feel like dessert, explore our easy apple fritter bread recipe that uses similar naturally sweet ingredients.
How to Serve, Store & Reheat
Serving ideas: These are perfect straight from the cooling rack, crumbled over yogurt for breakfast, or packed in lunchboxes. I’ve even sandwiched two cookies with a thin layer of peanut butter for an upgraded snack.
Storage: Keep cookies in an airtight container at room temperature for 1-2 days—they’ll stay soft and chewy. Beyond that, they start drying out since there’s no fat to keep them moist.
Longer storage: Refrigerate in an airtight container for up to a week, or freeze for up to 3 months. I like freezing them in individual portions so I can grab one whenever a craving hits.
Reheating: Pop a cookie in the microwave for 10-15 seconds to warm it up and make it taste freshly baked. If frozen, let it thaw at room temperature for about 20 minutes or microwave for 20-30 seconds.
No-Waste Kitchen Magic
Got leftover applesauce? Here’s how to use every bit:
- Stir it into oatmeal for natural sweetness instead of sugar
- Use it as an egg replacement in other baking recipes (1/4 cup applesauce = 1 egg)
- Mix it with yogurt for a quick parfait layer
- Freeze it in ice cube trays for future single-serving baking projects
Leftover dried fruit or chocolate chips from the mix-ins? Toss them into tomorrow’s pancake batter, sprinkle over morning oatmeal, or mix into homemade trail mix.
Applesauce Oatmeal Cookies FAQs
Can I freeze this applesauce oatmeal cookies dough before baking?
Absolutely! Scoop the dough into portions, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time. This is brilliant for having fresh cookies whenever you want them.
What’s the best substitute for applesauce in this recipe?
Mashed banana works beautifully and adds natural sweetness—use about 1/2 cup (one medium banana). Pumpkin puree is another fantastic option, especially with warm spices like cinnamon and nutmeg added in.
Can I make these applesauce oatmeal cookies vegan?
They already are! There are no eggs, dairy, or animal products in the base recipe. Just double-check your mix-ins—swap regular chocolate chips for vegan ones if needed.
Why did my cookies come out too soft and not hold their shape?
This usually means they needed more baking time or the dough was too wet. Try the lift test before removing them from the oven, and consider letting the dough rest for 5 minutes before scooping so the oats can fully absorb the applesauce.
How can I make these cookies sweeter without adding sugar?
Use sweetened applesauce instead of unsweetened, add naturally sweet mix-ins like chocolate chips or chopped dates, or drizzle cooled cookies with a bit of honey or maple syrup. A quarter teaspoon of vanilla extract added to the dough also enhances perceived sweetness.
Enjoy Your Wholesome Creation!
These applesauce oatmeal cookies prove that simple ingredients can create something truly special. They’re healthy enough for breakfast, delicious enough for dessert, and easy enough to make on your busiest days.
I’d love to hear how yours turn out! Drop a comment below with your favorite mix-in combination or share a photo of your batch. And if you’re craving more naturally sweetened treats, check out our collection of wholesome recipes that never sacrifice flavor for health.
Happy baking, friends!
The Easiest 3-Ingredient Applesauce Oatmeal Cookies
Equipment
- Silicone baking mat or parchment paper
- Mixing spoon
- 1.5 tablespoon cookie scoop
- Cookie spatula
Ingredients
- ½ cup unsweetened applesauce 4 oz, chunky or smooth
- 1 cup quick oats not instant or old-fashioned
- ½ cup mix-ins of your choice chocolate chips, dried cranberries, raisins, chopped dates, chopped walnuts, or shredded coconut
Instructions
- Preheat oven to 350°F. Line a baking sheet with silicone baking mat or parchment paper.
- In a large bowl, add applesauce and oats. Mix with a spoon until evenly combined and all oats are moistened. Stir in mix-ins (you can add them onto the cookies right before baking instead for a prettier presentation).
- Use a 1.5 tbsp cookie scoop and scoop dough balls, placing them onto prepared baking sheet, spaced 2 inches apart. Using the back of your spoon or the palm of your hand, press down on dough balls to form thick round disks (about 3/8 inch thick). The cookies will not spread or change shape during baking so shape them as needed until they are how you want them to be.
- Bake cookies about 13-15 minutes or until they are set. If you are unsure if the cookies are set, use a cookie spatula and try to lift a cookie off of the baking sheet. You should be able to lift the cookie off of the sheet in one piece when they are done.
- Let cookies cool before removing and eating. Store cookies in airtight container at room temperature for 1-2 days or in the fridge or freezer for longer.
