Applesauce Oatmeal Cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings:12 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.

Ingredients
US Customary | Metric

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. Then fold in the raisins or whatever dried fruit you're using. 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!

Nutrition