Description
These Cinnamon Applesauce Oatmeal Cookies combine the comforting warmth of cinnamon with the natural sweetness of applesauce, delivering soft and chewy cookies perfect for a wholesome treat. With rolled oats adding texture and a touch of cinnamon for spice, these cookies are simple to make and ideal for a cozy snack or dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (113g) butter, melted and cooled
- 1/2 cup (100g) brown sugar
- 1/3 cup (67g) white sugar
- 1 egg, room temperature
- 1 tbsp (15ml) vanilla extract
- 3/4 cup (190g) unsweetened applesauce
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 1 cup (90g) rolled oats
- 3/4 tsp (3g) baking soda
- 1 tsp (2g) cinnamon
- 1/2 tsp (2g) baking powder
- 1/2 tsp (3g) salt
Instructions
- Scoop & Shape Dough: Start by scooping the dough into tablespoon-sized portions. Roll each scoop into a ball to ensure even baking. The dough will feel slightly sticky but should hold its shape well. Avoid making the balls too large to ensure thorough cooking.
- Place on Baking Sheet: Arrange the rolled dough balls on a greased baking sheet, spacing them adequately to prevent sticking as they flatten slightly while baking.
- Bake & Check for Doneness: Bake the cookies in a preheated oven for approximately 15 minutes. They are done when the edges are set but centers remain soft and slightly undercooked. Avoid overbaking as the cookies will firm up during cooling.
- Cool on Rack: Transfer the cookies to a wire rack to cool completely. Cooling on the rack preserves their chewy texture by preventing overcooking from residual heat on the baking sheet.
- Enjoy Them Fresh: For optimal taste and texture, enjoy the cookies while still warm, when their aroma is best and the soft chewiness is at its peak.
Notes
- Using unsweetened applesauce helps control the sugar content and adds natural moisture to the cookies.
- Do not overcrowd the baking sheet to avoid the cookies sticking together during baking.
- Store cookies in an airtight container to maintain softness for several days.
- For a vegan version, substitute the butter with plant-based margarine and the egg with a flax or chia egg.
