Healthy Applesauce Cookies
Updated Aug 22, 2024
This post may contain affiliate links. Please read our disclosure policy.
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
Oatmeal Cookies
Oatmeal Coconut Cookies With Dark Chocolate Chunks
Oatmeal Cookies
Oatmeal Cowboy Cookies Recipe
Simple Gingerbread Recipes
Perfect Iced Gingerbread Cookies
Chocolate Chip Cookies
Mason Jar Chocolate Chip Cookie Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
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.
I eliminated the oil and added about 10 prunes diced up really small, walnuts, and chocolate chips. The prunes really added to the sweetness and gave the cookies a nice consistency. They were absolutely marvelous tasting!!! Even my husband loved them, and he usually passes on healthy cookies.
Go ahead and mix up a double batch! These are delicious. I use Lily’s dark chocolate chips and add Flax Seed Meal to make these cookies even healthier. Recipe also works well with oat flour. I skip the oil altogether. Not needed.
Hello..Made it last night w/few changes/sub grape seed oil& butter/vanilla/homemade chunky applesauce/brown sugar instead of honey.So so delish.Thank you!!
I made this recipe for my son on a renal diet, but used dried cranberries instead of chocolate chips. Then, I made this recipe again but used oat flour and dried cranberries for my daughter on a gluten free diet. Both turned out great! (I might add that I crisped the top a bit with broiler, but you have to watch closely!)