These Applesauce Cookies make a perfect grab-and-go breakfast. Hearty, filling, and made with wholesome ingredients, they hold up well for busy mornings and are loved by both kids and adults.
Like overnight oats and breakfast casseroles, these applesauce oatmeal cookies are an easy make-ahead breakfast. They combine applesauce and cinnamon for warm flavor, oats and almond flour for substance, and almond butter for creaminess. A touch of maple syrup sweetens the dough just enough.
These cookies are naturally gluten-free and vegan, and they’re easy to adapt. Add chocolate chips for a sweeter treat, or skip them and add a tablespoon of cane or coconut sugar for a lightly sweet breakfast option.
Recipe features
- Made with applesauce, almond butter, almond flour, and oats for a hearty, naturally gluten-free and vegan cookie that works well for breakfast.
- Flexible: add chocolate chips for a dessert-style cookie or a tablespoon of cane sugar if you prefer a slightly sweeter, low-sugar breakfast cookie.
- Great for meal prep—make a batch ahead and grab them on the way out.
Ingredients
Applesauce – Use unsweetened applesauce. It binds the dough, adds mild apple flavor, and provides moisture and some natural sweetness.
Almond butter – Smooth almond butter is recommended. Look for a simple ingredient list (almonds ± salt). Other nut or seed butters can substitute, though the flavor will change.
Maple syrup – Adds gentle sweetness. Honey or agave can be used as alternatives.
Oats – Use old-fashioned rolled oats (not quick oats) for texture and to help the cookies hold together while contributing fiber and protein.
Almond flour – Almond flour gives structure and a tender crumb. Almond meal may yield a different texture.
Chocolate chips or cane sugar – Choose one: chocolate chips (semi-sweet or dark) for a treat-like cookie, or 1 tablespoon cane or coconut sugar to lightly sweeten the batch if omitting chips.
Instructions
Step 1: Make the dough. In a large bowl, stir together the applesauce, almond butter, maple syrup, and vanilla until smooth. Add the oats, almond flour, baking soda, cinnamon, and salt; mix until just combined. Fold in chocolate chips OR the tablespoon of sugar, if using.
Step 2: Shape the cookies. Scoop about 2 tablespoons of dough (or use a medium cookie scoop) and roll into a ball. Place on a parchment-lined baking sheet, spacing them evenly. Gently flatten each ball with your palm.
Step 3: Bake. Bake in a preheated 350°F oven until the edges are set and the cookies are lightly golden—about 11–12 minutes.
Step 4: Cool and serve. Let the cookies cool on the baking sheet for 5–10 minutes so they firm up, then transfer to a rack to cool completely. Enjoy warm or at room temperature.
Tips and FAQs
- Avoid overbaking. About 11–12 minutes yields a chewy cookie. Longer baking can make them too crisp and prone to crumbling.
- Handle gently after baking. Let cookies rest on the sheet for 5–10 minutes before moving them to a cooling rack so they don’t break apart.
- If dough sticks, wet your hands slightly. A little water on your palms makes rolling and flattening easier.
Tip
Wet your hands with a little water if the cookie dough is sticking while you’re rolling or pressing the cookie balls.
Variations
- Oat flour substitution – You can likely swap almond flour 1:1 with oat flour for a different texture, though results may vary.
- Other mix-ins – Substitute chocolate chips with raisins, dried cranberries, white chocolate chips, pretzel pieces, or chopped nuts like walnuts or pecans.
- Finishing salt – A light sprinkle of flaky sea salt on top after baking brightens the flavors.
What does applesauce do in cookies?
Applesauce acts as a vegan egg replacer and binder, similar to mashed banana or a flax egg. It adds moisture, helps the ingredients stick together, contributes a mild apple flavor, and lends subtle sweetness.
Can I make these cookies with another flour?
You can try replacing almond flour with oat flour in a 1:1 ratio. Other flours—such as all-purpose, whole wheat, or a gluten-free blend—may also work but will change texture and may require testing.
Storage
Room temperature: Store baked, cooled cookies in an airtight container at room temperature for up to 3 days.
Refrigerator: Keep in the fridge for up to 1 week to maintain chewiness.
Freezer: Freeze up to 3 months. Thaw in the refrigerator or at room temperature before serving.
More healthy cookie recipes
- Almond Butter Oatmeal Cookies
- Chocolate Avocado Cookies
- Oat Flour Cookies
If you make this recipe, please leave a comment and rating. Thanks!
Applesauce Cookies
Erin Alvarez
Ingredients
- 1 cup applesauce
- 1/2 cup almond butter
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 3 cups oats
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
- 1 tbsp sugar (optional, add if not using chocolate chips)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine applesauce, almond butter, maple syrup, and vanilla. Add oats, almond flour, baking soda, cinnamon, and salt; stir until just combined. Fold in chocolate chips or add a tablespoon of sugar if not using chips.
- Scoop about 2 tablespoons of dough and roll into balls. Place on the prepared baking sheet and gently flatten with your palm.
- Bake for about 11–12 minutes, until edges are set. Allow cookies to rest on the baking sheet for a few minutes, then transfer to a cooling rack.
Notes
*Calories and nutrition are estimates.
*These cookies are not overly sweet. Add chocolate chips for a sweeter cookie, or omit chips and stir in 1 tablespoon sugar for a lightly sweetened breakfast version.