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!
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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
- 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.
See recipe card below for quantities and full recipe.
How to Make Applesauce Oatmeal Cookies
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.
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.
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
Good news! This recipe is naturally oil-free thanks to the almond butter and applesauce. No added oils needed.
Yes, allow to cool completely, then place in a freezer-safe container or bag, and freeze for up to 1 month.
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.
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! If you make the recipe I would love to hear from you. Comment below and share your feedback with a star rating! ⭐️⭐️⭐️⭐️⭐️
Recipe
Applesauce Oatmeal Cookies
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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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