Print

Low Sugar Applesauce Oatmeal Cookies Recipe for Cozy Fall Baking

Egg (or flax “egg”) Binds Recipe
Print Recipe

★★★★★

5.1 from 8 reviews

These Low Sugar Applesauce Oatmeal Cookies offer a wholesome, tender treat with a fraction of the sugar found in traditional cookies. Made with heart-healthy rolled oats, whole wheat flour, and naturally sweetened with unsweetened applesauce and a touch of honey or maple syrup, these cookies provide a chewy texture and warm cinnamon flavor. Perfect for those seeking a guilt-free dessert packed with fiber, reduced refined sugar, and a deliciously soft bite that will have you rethinking dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups (180 g) rolled oats
  • 1 cup (120 g) whole wheat flour
  • 1 tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp fine sea salt

Wet Ingredients

  • 1 cup (240 g) unsweetened applesauce
  • 1 large egg (or flax “egg”: 1 Tbsp ground flaxseed + 3 Tbsp water, mixed and rested 5 minutes)
  • 1 tsp pure vanilla extract
  • 1–2 Tbsp honey or maple syrup (optional)

Optional Mix-Ins

  • Up to ½ cup chopped walnuts or pecans
  • Flax or chia seeds
  • Dried cranberries or raisins
  • Dark chocolate chunks or chips

Instructions

  1. Preheat Oven and Prep Baking Sheets: Preheat your oven to 175 °C (350 °F). Line two baking sheets with parchment paper or a silicone baking mat to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups rolled oats, 1 cup whole wheat flour, 1 tsp baking soda, ½ tsp sea salt, and 1½ tsp ground cinnamon until thoroughly combined.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together 1 cup unsweetened applesauce, 1 large egg (or flax “egg” prepared by mixing 1 Tbsp ground flaxseed with 3 Tbsp water and letting it rest for 5 minutes), 1 tsp vanilla extract, and 1 to 2 tablespoons honey or maple syrup if using for additional sweetness.
  4. Merge Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep cookies tender.
  5. Add Optional Mix-Ins: If desired, fold in up to ½ cup of your choice of mix-ins such as chopped nuts, seeds, dried fruit, or dark chocolate chunks for extra flavor and texture.
  6. Portion Cookies: Using an ice-cream scoop or tablespoon, portion about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for slight spreading.
  7. Bake: Bake one tray at a time in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden but the centers still look soft. This ensures a chewy center.
  8. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Store: Store cooled cookies in an airtight container at room temperature for up to 5 days, refrigerate for up to 10 days to firm up, or freeze baked cookies for up to 3 months. Dough balls can also be frozen and baked later with 2–3 extra minutes baking time.

Notes

  • Use thick, unsweetened applesauce for best results; if the applesauce is thin, simmer gently to reduce excess liquid before use.
  • To make cookies crisper, bake 1–2 minutes longer and flatten dough balls before baking.
  • For egg substitutes, flax or chia “eggs” work best: 1 Tbsp ground seed + 3 Tbsp water, mixed and rested 5 minutes.
  • Reducing applesauce significantly can dry out cookies; add a tablespoon or two of yogurt or mashed banana if adjusting moisture.
  • Chilling dough before baking helps prevent excessive spreading and improves texture.
  • To make gluten-free and vegan versions, swap whole wheat flour for a 1:1 gluten-free flour blend and use a flax “egg”.

Nutrition

Keywords: low sugar oatmeal cookies, applesauce cookies, healthy oatmeal cookies, whole wheat cookies, heart-healthy dessert, breakfast cookies, low refined sugar dessert

Find it online: https://dishedbydana.com/egg-or-flax-egg-binds-recipe/