Healthy Applesauce Cookies
on May 15, 2017, Updated Aug 22, 2024
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Healthy Applesauce Cookies are the perfect breakfast for a busy morning. They are delicious and so easy to make your kids can help with them in the kitchen.
These simple and wholesome cookies are made with whole grains and natural sweetener. Not only are they nutritious, but they are also perfect for enjoying as part of an easy breakfast on a busy morning or as a healthy treat in a lunch box.
While you’re in prep mode, make a batch of Peanut Butter Chocolate Chip Oatmeal Energy Balls, a few Fruit-on-the-Bottom Yogurt Cups, and these Snacks in a Jar so you have easy and healthy breakfasts and snacks all week.
Table of Contents
Why You’ll Love This Recipe
- This recipe is easy to follow and perfect for beginner bakers and little helpers.
- Filled with whole grains, natural sweetener, and are dairy-free.
- Fun way to get kids involved in the kitchen.
- Perfect addition to lunch boxes.
Recipe Ingredients
- Applesauce, unsweetened
- Coconut oil
- Egg
- Honey
- Oats, uncooked
- Whole wheat flour
- Baking soda
- Salt
- Ground cinnamon
- Chocolate chips
See the recipe card below for full information on ingredients and quantities.
How to Make Healthy Applesauce Cookies
- Step #1. Put all of the wet ingredients in a bowl and stir them together well.
- Step #2. Add the dry ingredients and mix until they are incorporated.
- Step #3. Fold in the chocolate chips.
- Step #4. Put the cookie dough in the fridge for 10 minutes.
- Step #5. Place rounded tablespoons of dough about 2 inches apart on a cookie sheet.
- Step #6. Bake at 325 degrees for 11 to 13 minutes, remove from the oven and let the cookies cool 5 minutes before removing them from the cookie sheet.
Recipe FAQs
Yes. This step is very important. Don’t skip the chilling time because the whole grains in this recipe (oats and whole wheat flour) need some time to absorb the liquids before being baked.
I use old-fashioned oats in these cookies but you could use quick-cooking oats as well (also called one-minute oats). They are rolled oats that have been cut up more. Avoid instant oats if you want to maintain the whole grains in this recipe.
Yes. Using a one-to-one gluten-free flour blend is the best way to make them gluten free. Bob’s Red Mill and King Arthur Baking Company both have great blends. You might be able to replace the flour with oat flour but I haven’t tested it yet.
Let the cookies cool completely, put them in an airtight container, and store in the freezer for up to three months. You can take a few out and let them thaw on a plate on the counter as you want them.
Expert Tips
- Use a cookie scoop to ensure evenly baked cookies.
- Store cookies in an airtight container (once they are cooled) for three to five days or freeze for up to three months.
- Line your baking sheet with parchment paper or a silicone baking mat so they are easier to remove after baking.
- If you want these cookies to be gluten-free, make sure to check all the ingredients you are using are gluten-free, especially the rolled oats.
More Cookie Recipes to Consider
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Healthy Applesauce Cookies
Ingredients
- 1 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1 large egg
- 1/3 cup honey
- 1 cup uncooked oats
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1-2 cups chocolate chips
Instructions
- Preheat the oven to 325℉. In a large bowl, add the applesauce, coconut oil, egg, and honey, and mix to combine well.
- Add the oats, whole wheat flour, baking soda, salt, and cinnamon. Stir to combine well. Add the chocolate chips and stir to combine.
- Refrigerate the dough for 10 minutes (this give the oats a little time to absorb some of the liquid).
- Use a cookie scoop or two spoons to place a rounded tablespoon of dough on a parchment or baking mat lined cookie sheet.
- Bake for 11-13 minutes, until the edges of the cookies are lightly browned and the center is set.
- Remove from the oven and let the cookies cool on the sheet for 5 minutes.
Video
Notes
- Don’t skip the chilling time, the whole grains in this recipe need some time to absorb the liquids before being baked.
- If you have cinnamon chips, they are really good in this recipe.
- I have tried this with gluten free flour and it worked well with a 1-to-1 gluten free baking blend. Bob’s Red Mill and King Arthur Baking Company both have good blends.
- Store cookies in an airtight container at room temperature once they have cooled or freeze for up to 3 months.
Love this recipe. Oat flour works well – and I use 1 cup of dark chocolate chips plus 1/2 cup of pecans. Delicious.
That sounds so good and thank you for letting us know about the oat flour! That’s a great and easy way to make these gluten free!
this recipe is a keeper 🙂
I made the following tweaks:
-pure maple syrup for honey
-chunky applesauce
-butter instead of coconut oil
-an additional 1/4 cup flour (I used banana for the extra)
-1 cup of ‘salted caramel’ flavor chips
-increased baking time to about 25 minutes
these are absolutely *delightful*! they’re like mini apple cakes, and I love that they aren’t too sweet! I definitely plan to make them again, with walnuts instead of chips, or possibly pieces of crystallized ginger. SO. GOOD!
This sounds AMAZING!!! I’m going to try your version asap! Thank you for sharing it friend, and I know what salted caramel chips you speak of, SO GOOD!
Hello!
Love this recipe. I was curious if you have a tentative calorie count for these by chance?
Nope, but I’ll add it ASAP! Thank you for asking!
Great recipe! Are they supposed to be bread consistency when they finish baking or should they have more of a cookie texture?
I just made these today! Instead of whole wheat flour I used I cup oat flour! I also put 1/2 cup of choc chips and 1/2 raisins and the whole family loved them! They were so soft almost like a cookie cake!
Sounds absolutely delicious! Thanks for sharing your tips and tricks with us.
Delicious cookies. I didn’t have wheat flour, so I substituted about half white and half powdered (ground up in a coffee grinder) oatmeal. I also didn’t have coconut oil, so I substituted about half oil and half butter. I reduced the chocolate chips to 1 handful and added raisins too. My husband will be eating these as fishing trip lunch/snacks. Thanks for the recipe! Love it! My husband did too!
Ohhh, love all of you changes and substitutions. Thank you for sharing what worked, the raisins sound delicious.
I’m still learning from you, as I’m trying to reach my goals. I definitely enjoy reading everything that is written on your blog.Keep the tips coming. I loved it!
These have good flavor but did not spread out at all for me. Any suggestions?
I’d try adding less oats next time. Yours were probably just a little thick, maybe your applesauce was less runny than mine.
My husband and 1 son loves these cookies! My husband needs to go on a low fat diet, while my stomach issues prevent me from eating fatty, sugary foods. This was perfect. My oldest son thought they were too chewy so not his type, lol. I substituted with gluten free flour and was still good. I do want to know what is the shelf life and should I refrigerate the cookies or just air tight container will do? Thank you. You are a God send. 🙂
I’m so glad you love them! I think, because these are really moist, that they are better off in the fridge. A day or two out, but any longer than that I’d stick them in the fridge. So glad you can use GF flour too!
Since these are healthy, is it okay that I ate 4? Sooo good.
Definitely ok friend!