Applesauce Oatmeal Cookies are a deliciously soft and chewy, no-chill cookie recipe that’s easy to make in under 30 minutes and so perfect for fall.
Who loves a good oatmeal cookie? They are the hub’s favorite – especially when they have raisins in them. So I have about a bazillion recipes for oatmeal cookies around here so I always have a new one for him to try out.
These ones are so simple and we both love that they are no-chill. That means that when the craving strikes – it isn’t long before we can enjoy these delicious little gems. I know you’ll love them as much as we do!
Now- in our house, there is some debate about the raisins. He loves them – LIKE SO MUCH. I can totally live without them and often either opt to leave them out or replace them with chocolate chips.
He thinks it is an absolute travesty to put chocolate in an oatmeal cookie – so usually I split the dough and make half raisin and half chocolate chip.
The only thing is that I always run out of my chocolate chip batch earlier than he does with his and then get stuck bumming the raisin ones from him when I want more cookies. Go figure.
applesauce cookies
Here are some commonly asked questions
Can the cookies be made ahead of time?
You bet – these cookies can be made ahead of time. If you would like to do that, let the baked cookies cool to room temperature. Then place them in an airtight container for up to 3 days prior to serving.
If you would like to make the dough ahead of time and bake the cookies the next day – you can refrigerate it overnight.
However, since the dough doesn’t require chilling you will need to either let it come to room temperature before baking the next day OR add 1-2 minutes to the baking time.
Can I use a vanilla substitute instead of vanilla extract?
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
cookies with applesauce
How to store these applesauce oatmeal cookies
The best way to store these is in an airtight container at room temperature. You can also wrap each cookie individually in plastic wrap or in its own zip-top bag. Then you can keep them in the freezer for up to 1 month.
Can this recipe be cut in half?
Yes – you can cut this recipe in half if you only need 2 dozen cookies. But the issue becomes cutting the one egg in half. To do this, you will need to use a pasteurized egg product that can be measured with a measuring cup to only add half of an egg.
However, since these can be kept in the freezer for up to a month after making them, you could just make the whole batch and enjoy them periodically.
applesauce cookies recipe
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Tips for THE BEST Applesauce Oatmeal Cookies
- use a smooth (not chunky), unsweetened applesauce
- you can also use homemade applesauce if available
- try adding craisins in place of raisins for even more fall flavor
- mix in mini M&M’s for some fun colors and flavor
- the old-fashioned oats will give the texture you want in these cookies. This is what makes the cookies chewier. I don’t recommend using quick-cook or instant oats as they are often used in other cookie recipes as a replacement for flour. Those oats would soak up too much of the moisture in the cookies making them tough and dry.
oatmeal cookie recipe with applesauce
Ingredients for Applesauce Oatmeal Cookies
- granulated sugar
- unsalted butter – softened
- unsweetened applesauce
- egg room temperature
- vanilla extract
- all-purpose flour
- baking soda
- baking powder
- ground cinnamon
- table salt
- ground nutmeg
- old-fashioned oats
- raisins – optional
- nuts – walnuts or pecans
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
oatmeal cookie recipe with applesauce
How to make Applesauce Oatmeal Cookies
- Preheat the oven to 350 degrees F.
- Line the baking sheets with a silicone mat or parchment paper. Set aside.
- In a large bowl, cream together the sugar and butter.
- Mix in the applesauce, egg, and vanilla extract.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt and nutmeg.
- In a small bowl, add the raisins and a spoonful of the flour mixture. This will keep the raisins from clumping together in the cookies so they are evenly disbursed.
- Gradually add the flour mixture to wet ingredients, making sure to mix well.
- Fold in the oats, raisins and pecans.
- Divide the batter using a medium cookie dough scoop, roll into a ball and place on the prepared cookie sheet 2 inches apart.
- Bake for 9-11 minutes or until lightly golden and slightly set. Bake 1-2 minutes longer for a crispy cookie.
- Remove from the oven and cool on wire rack.
- Store in airtight container at room temperature.
Products I love when making applesauce oatmeal cookies…
This no-chill cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand
OR maybe you have never made cookies with applesauce before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Easy Applesauce Oatmeal Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
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Applesauce Oatmeal Cookies
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter softened (1 stick)
- 1 cup unsweetened applesauce
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 2 cups old-fashioned oats
- 1 cup raisins optional
- 1 cup nuts walnuts or pecans chopped, optional
Instructions
- Preheat the oven to 350 degrees F.
- Line the baking sheets with a silicone mat or parchment paper. Set aside.
- In a large bowl, cream together the sugar and butter.
- Mix in the applesauce, egg, and vanilla extract.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt and nutmeg.
- In a small bowl, add the raisins and a spoonful of the flour mixture. This will keep the raisins from clumping together in the cookies so they are evenly disbursed.
- Gradually add the flour mixture to wet ingredients, making sure to mix well.
- Fold in the oats, raisins and pecans.
- Divide the batter using a medium cookie dough scoop, roll into a ball and place on the prepared cookie sheet 2 inches apart.
- Bake for 9-11 minutes or until lightly golden and slightly set. Bake 1-2 minutes longer for a crispy cookie.
- Remove from the oven and cool on wire rack.
- Store in airtight container at room temperature.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Candice Meyer says
These definitely need more time in the oven as they are very cakey! Perhaps too much baking power at 1tsp as well. Flavor was nice though. I made half of the batch with raisins and the other with dark chocolate chips.
Gina Kleinworth says
Can you tell me how you measured your flour? That can make a world of difference when it comes to how they turn out.
Maura Lacelle says
I followed the recipe with the only exception of using 1/2 whole wheat four and all purpose flour. This is a great recipe and a much healthier cookie. They baked up just fine. Thank you
Karen Gorden says
My grandma always made her oatmeal cookies with applesauce… we can’t find her recipe, but this one tastes close.
I like cranberries and white chocolate chips in my oatmeal cookies instead of raisins and nuts.
Becky Slater says
So, do you use 1 cup of butter or 1 stick? I think that would make a big difference.
Gina Kleinworth says
Yes – it does make a BIG difference as 1 cup is double the amount of 1 stick. The recipe shows ½ cup unsalted butter – softened (equivalent to 1 stick)
Denise says
I like the cake like cookie, however would try brown sugar instead of white sugar for deeper taste. I doubled the cinnamon and next time add more spice, nutmeg, ginger and small amount of cloves p.
Xenia Hernandez says
Im more used to a crispy cookie than a cakey one I made the other batch more crispy
Gina Kleinworth says
As you can see from the pictures here, the texture of these is obviously less crispy. But I’m sure your recipe for a crispy version was great too.
Janet says
Way too dry. Too much flour & no flavor. Followed it to a tee.. So disappointed to waste the ingredients.
Gina Kleinworth says
How did you measure your flour? Did you scoop it out of a compacted bag or spooned and level it into the measuring cup after it was fluffed? Scooping the flour can lead to adding sometimes up to a 1/4 cup or more flour than what the recipe calls for. This makes all the difference and it sounds like too much flour was added. These cookies should be soft and chewy and not at all dry.
Terrie A vanover says
All these ads and trying to find the recipe was ridiculous!!! It site is going on blast!!!
Gina Kleinworth says
If you click the jump to recipe button at the very top of the post – it takes you right to the recipe and you skip all of the ads. But so I’m glad to see you had no problem finding the comment section directly below the recipe.