My Quiet Kitchen

  • Recipes
  • About
  • Free Ebook
  • New Here?
menu icon
go to homepage
  • Recipes
  • About
  • Free Ebook
  • New Here?

subscribe
search icon
Homepage link
  • Recipes
  • About
  • Free Ebook
  • New Here?

×
Home ❯ Recipes ❯ Vegan Snack Recipes

Applesauce Oatmeal Cookies

Updated: 04/22/2025 · Author: Lori Rasmussen · This post may contain affiliate links

Pin to save the cookie recipe on Pinterest.
Two images of cookies and ingredients with text for saving on Pinterest.
Two images of cookies and ingredients with text for saving on Pinterest.

Looking for an actually healthy oatmeal cookie? Then you'll love these! Applesauce and oats come together in these chewy, lightly sweet, wholesome cookies. No flour, eggs, butter, or oil needed and minimal added sugars. Just 7 ingredients, 1 bowl, and 30 minutes to make a batch!

Freshly baked healthy oatmeal cookies on a silicone baking mat.

Whether you're looking for a lightly sweet treat, a breakfast-friendly cookie, or something to pack in a lunchbox, these applesauce oatmeal cookies are perfect.

The subtle flavor of the applesauce pairs so well with cinnamon and vanilla. And then you get chewy little bursts of tartness from the dried fruit, which just might be my favorite part!

Before we go any further, I want to re-emphasize that these are definitely "healthy cookies." I know that word means different things to different people, so let me clarify...

For me, "healthy" means using ingredients that are pretty darn close to their whole state. For example, baked goods made with:

  • rolled oats or whole-grain flours instead of all-purpose flour
  • whole nuts or seeds (or nut butter) instead of extracted oils
  • and fruit or unrefined sweeteners instead of regular sugar

No flour, eggs, dairy, or coconut oil in these oatmeal cookies—and very little added sugar!

If all of that sounds good to you, then let's do this!

Ingredients and Substitutions

Ingredients needed for applesauce cookies set out on a board.
  • Oats - Look for regular rolled oats. Quick oats create a softer cookie but will work in a pinch. I would avoid extra thick-cut rolled oats for this recipe because they would change the wet-to-dry ratio and possibly be too chewy.
  • Unsweetened applesauce - I don't go through a lot of applesauce, so I usually buy the 6-packs of individual cups. It's easy to store in the pantry for recipes just like this. Each serving is a perfect ½ cup, which is exactly what you need here.
  • Nut or seed butter - Since we aren't using flour or any kind of binder to hold the oats together, I found that a little bit of almond butter helped everything stick together. The applesauce alone only adds moisture and isn't sticky enough. Feel free to sub a different nut or seed butter, like cashew, sunflower seed (aka Sunbutter), or tahini. You only need 3 tablespoon for the entire batch, which means the cookies are still low in fat.
  • Sweetener - You can use any granulated sugar you like, such as coconut or date sugar, light brown sugar, or cane sugar.
  • Dried fruit - Raisins are classic, but dried cranberries or cherries add a nice sweet-tart contrast. I had all three on hand, so I used a combination.

Want to save this recipe? 📩 

I'll email the link so you can come back to it later!

Keep an eye out for more delicious recipes. Unsubscribe anytime.

See recipe card below for quantities and full recipe.

How to Make Applesauce Oatmeal Cookies

Oats and cinnamon in a mixing bowl with wet ingredients in a separate bowl.

Preheat the oven to 350°F, and line a baking sheet with parchment paper or a silicone mat. Save yourself a dirty dish and disregard my two-bowl set up pictured above (I got smart after I took the photos). In a large bowl, simply whisk together everything except the oats, then stir them in.

The applesauce oatmeal cookie mixture stirred together.

Now it's time to get our hands dirty. Use one hand to sort of squish and squeeze and mix it all together. This helps soften the oats and break them up, which helps the cookies hold together (since we're not using flour). Then fold in the raisins or whatever dried fruit you're using.

The oatmeal cookie dough formed into shape and placed on a baking sheet.

Scoop up 2 tablespoons of dough per cookie, and use your hands to form them into shape. Press down until they're between ½- and ¾-inch thick.

Place on the prepared baking sheet, and bake for 13–15 minutes or until the moisture has evaporated and the cookies are set.

Hint: When shaping the cookies, make sure the dried fruit is evenly distributed. Too many pieces together in one cookie will prevent the oat mixture from holding together.

Variations

  • Nuts on top – Since the cookies are flourless, it's best not to add too many mix-ins because they interfere with binding. So if you want to add nuts to your cookies, I recommend pressing them into the tops after you've formed them into shape. I used chopped pistachios for extra color, but walnuts or pecans are great, too.
  • Make them chocolatey – Swap the dried fruit for dairy-free chocolate chips.
  • Boost the fiber – Stir in a tablespoon of ground flaxseeds or chia seeds.
  • Add orange zest – A touch of orange tastes so good with the dried fruit and cinnamon!

How to Store

  • Room temp – Once the cookies are completely cool, store in an airtight container at room temperature for up to  4 days.
  • Refrigerator: For a slightly longer shelf life, store them in the fridge for up to 1 week. Let a cookie sit at room temp for a few minutes if you prefer a softer bite.
  • Freezer: These cookies freeze very well. Once cool, place in a freezer‑safe bag or container. They’ll keep for about 2 months. Thaw overnight in the fridge or give them 15‑20 seconds in the microwave for an instant treat!

FAQs

Can I make this recipe oil-free?

Good news! This recipe is naturally oil-free thanks to the almond butter and applesauce. No added oils needed.

Are they freezer-friendly?

Yes, allow to cool completely, then place in a freezer-safe container or bag, and freeze for up to 1 month.

How sweet are these cookies?

They’re only mildly sweet—perfect for a snack or light dessert. If you'd like a sweeter cookie, add a tablespoon of maple syrup. You can also swap the applesauce for mashed banana, which is naturally sweeter.

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less chewy. If that’s your preference, go for it!

Top Tip!

Don't skip the dried fruit! Whether you go with raisins, cranberries, or cherries—or even something fun like apricots, golden berries, or dates—the burst of sweet-tart flavor really takes the cookies up a notch! Just be sure to chop any fruit that's larger than a raisin.

I hope you enjoy these healthy little oatmeal cookies as much as we do. Let me know if you give them a try!

Recipe

Baked applesauce oatmeal cookies on a silicone baking mat.

Applesauce Oatmeal Cookies

Author: Lori Rasmussen, My Quiet Kitchen
These 1-bowl applesauce oatmeal cookies are a wholesome treat you'll enjoy any time of day! They're gluten-free, vegan, and low-fat, with minimal added sugar. Enjoy as an afternoon snack, light dessert, or breakfast cookie.
5 from 3 votes
Servings: 12 cookies
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Save on Pinterest Print Recipe

Equipment

  • silicone baking mat - or parchment paper

Ingredients

  • 2 cups rolled oats
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ½ cup unsweetened applesauce
  • ¼ cup coconut sugar - or similar granulated sweetener; see Notes
  • 3 Tablespoons smooth almond butter - or other nut/seed butter
  • 1½ teaspoons vanilla extract
  • ½ cup raisins - or other small/chopped dried fruit, like cranberries or cherries
  • 1 palmful chopped nuts, optional - such as walnuts, pecans, pistachios

Instructions
 

  • Preheat the oven to 350°F (176°C), and line a baking sheet with parchment paper or a silicone baking mat.
  • In a mixing bowl combine the applesauce, coconut sugar, almond butter, vanilla, cinnamon, and salt. Whisk until smooth. Add the oats and stir very well.
  • Now it's time to get your hands dirty. Use one hand to squeeze, knead, and mix it all together even more. This helps soften the oats and breaks them up a bit, which helps with binding. Note: If the mixture is too moist and doesn't stick together when squeezed, add more oats, about 2 Tbsp, and mix again.
  • Measure 2 tablespoon of dough per cookie, and use your hands to form them into shape—about 2 inches wide and ⅜-inch thick. Place on the baking sheet an inch or so apart (they don't spread). If including nuts, press a few pieces into the top of each cookie.
  • Bake for 13–15 minutes or until the moisture has evaporated and the cookies are set. Allow to cool on the baking sheet before serving or storing.

Notes

Sugar: Light brown sugar, date sugar, or regular sugar are fine, too. Or use a combination.
Store: Once the cookies are completely cool, store in an airtight container at room temperature for up to  4 days. For slightly longer shelf life, store in the fridge for up to 1 week. Or freeze for up to 2 months. Thaw overnight in the fridge or pop one in the microwave for about 10 seconds for a quick treat!

Estimated Nutrition (per serving)

Serving: 1cookieCalories: 100kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 0gCholesterol: 0mgSodium: 55mgFiber: 2gSugar: 7g

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

Make the recipe?Leave a comment below to share your feedback!

More Healthy Cookie Recipes

  • stack of thick, chewy, healthy oatmeal cookies loaded with lots of raisins
    Vegan Breakfast Cookies
  • A bite taken out of a strawberry thumbprint cookie resting on marble.
    Gluten-Free Thumbprint Cookies
  • banana cookies with chocolate chips on a baking sheet with one cookie broken in half to show texture.
    Peanut Butter Banana Cookies
  • Chocolate chickpea cookies on a baking sheet.
    Chocolate Chickpea Cookies

Share the Recipe

  • Share
  • Reddit
  • Bluesky
  • Email it

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Andrea says

    June 08, 2025 at 10:06 am

    Could I bake these as bars ( in a silicone pan) rather than cookies? If so, what adjustments do you should I make for temperature/timing?

    Reply
    • Lori Rasmussen says

      June 09, 2025 at 8:34 am

      I think that sounds good but I'm not sure about time since I haven't tried it yet. It will probably be closer to 30 minutes. I would keep the temp the same.

      Reply
  2. Anna says

    April 26, 2025 at 7:46 pm

    Gosh these were easy and I love the wholesome taste. I will defintely make again, thank you.

    Reply
  3. jacquie says

    April 23, 2025 at 1:22 pm

    I'm always on the lookout for healthy cookie recipes and these look good. But i don't like very sweet cookies - can i leave the sugar out?
    thanks.

    Reply
    • Lori Rasmussen says

      April 23, 2025 at 3:08 pm

      Hi Jacquie - I think they're very lightly sweet as is. You could try reducing it by a Tbsp, but I wouldn't omit it completely. That would affect the texture, too.

      Reply
  4. Patsy says

    April 23, 2025 at 12:46 pm

    I can't wait to try these, they look amazing! You have such great cookie recipes, like the thumbprint and breakfast cookies, I know this one will be a winner as well! Thanks so much for all of your amazing recipes!

    Reply
    • Lori Rasmussen says

      April 23, 2025 at 3:02 pm

      That's so kind, Patsy. Thank you!

      Reply
      • Mandy says

        April 27, 2025 at 8:27 pm

        These were fast and yummy
        I ate two still warm but they were even better later fully set and room temperature
        Thanks will make again !

        Reply
a photo of Lori Rasmussen in her kitchen.

Hi, I'm Lori!

I'm passionate about flavor and simplicity. I share vegan recipes with a focus on both!

Read more

Trending Recipes

  • hand holding a waffle cone filled with 3 scoops of vegan ice cream.
    Vegan Oat Milk Ice Cream (No Coconut)
  • A glass of oat milk with a jar of oats and a tall jar of oat milk in the background.
    Oat Milk Recipe With Enzymes (Like Oatly)
  • toasted bread topped with vegan tofu cottage cheese and strawberries.
    5-Minute Vegan Cottage Cheese
  • Italian green bean salad with tomatoes in a serving bowl.
    Italian Green Bean Salad
  • Looking into the top of a jar of colorful mixed pickled vegetables.
    Quick Pickled Vegetables
  • different tahini dressing variations with ingredients on marble background.
    Tahini Dressing (With 4 Flavor Variations)

Popular Year-round

  • overhead view of crimped unbaked crust in a pie plate.
    Vegan Gluten-Free Pie Crust (Easy & Oil Free)
  • light blue bowl filled with colorful chili corn salsa.
    Chipotle Corn Salsa (EASY Copycat Recipe)
  • looking down at crispy roasted edamame in a glass.
    Air Fryer Edamame
  • Homemade Korean barbecue sauce in a small glass jar.
    Korean BBQ Sauce
  • close up of herb salad dressing in a small glass jar on a gray stipe napkin.
    Oil-Free Italian Salad Dressing
  • close up of oat flour vegan mug cake in a cute smily face mug.
    Healthy Oatmeal Mug Cake
  • a stack of 4 vegan oil-free banana brownies
    Healthy Vegan Banana Brownies
  • A stack of 5 chocolate protein cookies with one cookie leaning against.
    Vegan Protein Cookies

Footer

↑ back to top

About

About Lori
Privacy Policy
Accessibility

Newsletter

Subscribe to keep up with the latest and receive free vegan recipes each week!

Contact/Follow

YouTube
Facebook
Instagram
Pinterest
Contact Us

Copyright © 2025 My Quiet Kitchen

Did you try this recipe?

Your vote:




A rating is required
A name is required
An email is required