Applesauce Cookies

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These Applesauce Cookies are simple cookies, crunchy on top and soft inside like muffins, the perfect cookie to celebrate apple season with no refined sugar, no eggs, and no dairy!

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Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 158.1kcal

Author: Carine Claudepierre

Ingredients

½ cup Applesauce (note 1)
2 tablespoons Mild-Flavor Olive Oil (note 2)
1 teaspoon Vanilla Extract
½ cup Unrefined Cane Sugar (note 3)
1 ⅓ cups Self-Rising Flour (note 4)
1 ½ teaspoons Cinnamon
¼ teaspoon Allspice (note 5)
¾ cup Apple peeled, finely chopped in cubes of 0.2 inches (1/2cm) - equivalent 1 small apple (note 6)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper, and lightly oil the paper with oil. Set aside.
In a medium-sized mixing bowl, add applesauce, oil, vanilla extract, and sugar. Stir with a fork to combine.
Fold in self-rising flour, cinnamon, and allspice. Use a rubber spatula to stir the ingredients together until they form a sticky cookie dough that looks like muffin batter.
Fold in the finely chopped apple and stir to evenly combine.
Scoop out dollops of dough on the prepared baking sheet to form 8 cookies (note 7), leaving one inch of space between the cookies. The cookies will expand in the oven, so give them space, or use 2 baking sheets.
Tap the baking sheet twice on the countertop to spread the batter and flatten the cookies nicely.
Bake the cookies for 20-24 minutes at 350°F (180°C) until nicely golden on the top.
Let them cool down on the baking sheet at room temperature for 30 minutes. Do not remove them from the baking sheet to let them firm up.
Cool them down for an extra hour on a cooling rack.

Notes

Note 1: I am using unsweetened applesauce. You can use homemade applesauce.

Note 2: Or any low-flavor oil you like, or melted plant-based butter.

Note 3: You can reduce sugar to 1/3 cup, but the cookies will stay very soft. Any granulated sugar works like coconut sugar, brown sugar.

Note 4: 1 1/3 cups of self-rising flour is equivalent to 1 1/3 cups of all-purpose flour + 1 3/4 teaspoons of baking powder. For a gluten-free version, follow my Gluten-Free Conversion Guide. The recipe doesn't work with oat flour or almond flour.

Note 5: or ginger, or nutmeg.

Note 6: Make sure you use firm apples that hold shape in the oven, like Granny Smith, Braeburn, or Fuji.

Note 7: I made 6 cookies in the pictures, but I recommend making 8 for the best texture.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: You can store the cookies in the fridge in an airtight box for up to 3 days.

Nutrition