These vegan oatmeal cookies made with applesauce can be adapted to suit gluten‑free, egg‑free, refined sugar‑free and vegan diets. They require no butter and can be baked to be either crispy or soft and chewy—the secret is applesauce. Enjoy them for breakfast or as a convenient snack.
Perfect for a healthy snack or a quick breakfast, these vegan oat cookies made with applesauce are easy to customize—try chocolate chips, seeds, nuts or dried fruit. Below are four variations and a clear recipe you can follow to bake them at home.
Vegan Oatmeal Cookies With Applesauce
Although making oat cookies that are vegan, nut‑free, soy‑free and low in refined sugar might seem challenging, a few smart substitutions make it simple. Applesauce replaces butter and eggs, flax acts as a binder, and whole oats plus oat flour provide satisfying texture.
If you prefer bars, these same flavors work well in baked breakfast bars made with oats and dried fruit.
What makes these oat applesauce cookies healthy:
- No processed margarine or shortening;
- No gums, starch flours or premixed blends with xanthan/guar;
- High in fiber and complex carbohydrates;
- Not overly sweet—adjust sweetness to taste;
- Great for on‑the‑go breakfast or a nutritious snack.
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Vegan Oatmeal Applesauce Cookies With Less Sugar
This recipe works well for people following a low‑glycemic or reduced‑sugar diet. The base dough uses only a small amount of maple syrup; if you choose seeds or unsweetened add‑ins, the cookies remain lightly sweet. Add dried fruit or chocolate chips if you prefer more sweetness.
Four ways to make these cookies
- Oatmeal applesauce chocolate chip cookies
- Vegan applesauce oatmeal cookies with dried prunes
- Oatmeal cookies with applesauce and seeds
- Vegan oatmeal raisin cookies
Ingredients For Vegan Oatmeal Applesauce Cookies
The base for these oat applesauce cookies is made with:
- Rolled oats, oat flour and brown rice flour: Using both whole oats and flour improves texture; rice flour helps bind the dough, but you can substitute another flour if desired.
- Applesauce: Replaces butter and eggs while keeping cookies moist.
- Maple syrup and optional stevia: A natural sweetener—adjust to taste.
- Ground flax seeds: Combine with applesauce to act as an egg replacer and binder.
- Coconut oil: Adds fat for browning and chewiness; a vegan butter or nut/seed butter can be used instead.
- Baking soda plus apple cider vinegar: Create gentle leavening to help cookies rise slightly.
Then add to the base dough whatever you prefer:
- Chocolate chips
- Sunflower and pumpkin seeds or nuts
- Dried prunes, chopped
- Raisins and cranberries
- Dried tart cherries
- Cinnamon
If you prefer crunchy snacks, consider trying lightly sweet vegan graham crackers as an alternative.
How To Make Vegan Oatmeal Cookies With Applesauce
Step 1. Soak the rolled oats:
- Place rolled oats in a medium bowl and cover with twice their volume of water. Soak for 5 minutes, then drain well and set aside. This adds moisture without extra liquid and helps rinse the oats.
Step 2. Combine the wet ingredients:
- In a bowl mix applesauce, the soaked and drained oats, maple syrup and melted coconut oil. Add ground flax seeds and let them absorb moisture to thicken and bind the mixture.
Step 3. Combine the dry ingredients:
- Whisk together oat flour, brown rice flour and salt. If you prefer a sweeter cookie and are not using sweet dried fruit, add about 1/3 cup maple or coconut sugar.
Step 4. Combine wet and dry:
- Add the dry ingredients to the wet mixture and stir until combined.
- Fold in your chosen add‑ins—dried fruit, chocolate chips, seeds or nuts—without overmixing.
- Just before baking, add baking soda and apple cider vinegar and fold gently. This creates leavening; add it right before the cookies go into the oven so bubbles remain effective.
Step 5. Form the cookies and bake:
- Preheat oven to 375°F (190°C).
- Portion 1–2 tbsp of dough (or use a small scoop) onto parchment‑lined baking sheets, spacing evenly.
- Gently flatten each ball; these cookies don’t spread much while baking.
- Bake 30–35 minutes or until golden. For crisp cookies, turn oven off and leave the door slightly open so they dry and crisp for 20–30 minutes. For moist, chewy cookies, remove when just golden.
- Cool completely on a wire rack before storing.
Video: How To Make Oatmeal Cookies With Applesauce
Note: the video demonstration may differ slightly in mixing order; follow the written steps above for the best results.
Oat Applesauce Vegan Cookies With Gluten Free Oats
If you need gluten‑free cookies, choose certified gluten‑free rolled oats to avoid cross‑contamination. Organic options are preferable when available.
Oat Applesauce Cookies FAQs
Oats are a nutritious whole grain rich in fiber, vitamins, minerals and antioxidants. Adding oats to baked goods increases their nutritional value and supports steady energy release.
Oats absorb a lot of moisture. If cookies turn out dry, increase wet ingredients or make sure you soak and drain the oats as directed so they contribute moisture to the dough.
Applesauce replaces both butter and eggs, providing moisture and binding without dairy or animal products.
In this recipe applesauce blends with the oats and add‑ins so its flavor is subtle; you won’t notice a dominant applesauce taste once baked.
If cookies remain stiff, the flour‑to‑wet ratio may be too high. Reduce flour or increase wet ingredients slightly to improve spread and texture.
More Healthy Vegan Cookies
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Vegan Oatmeal Cookies With Applesauce – 4 Ways | GF
The recipe has been refined over time; follow the written instructions for consistent results.
Ingredients
Oatmeal Cookie Dough:
- 1 cup gluten free rolled oats — soaked 5 min
- 1½ cup applesauce
- ½ cup oat flour (organic, gluten free)
- ½ cup brown rice flour (or other gluten free flour)
- 4 tbsp ground golden flax seeds
- 4 tbsp coconut oil, melted (or vegan butter)
- 3–4 tbsp maple syrup
- ½ tsp salt
- ¾ tsp baking soda
- ¾ tsp apple cider vinegar
- ⅓ cup maple sugar or coconut sugar (optional if not using sweet dried fruit)
Add‑ons (choose one or combine):
- 1 cup chocolate chips (dairy‑free)
- 1 cup sunflower & pumpkin seeds mix (soaked if possible) + ½ cup pecans (optional)
- 1 cup dried prunes, chopped
- 1 cup raisins (soaked preferred) + 1 tsp cinnamon
- 1 cup dried tart cherries
Instructions
Step 1. Soak the rolled oats:
- Soak rolled oats in twice their volume of water for 5 minutes. Drain well and set aside.
Step 2. Combine the wet ingredients:
- Mix applesauce, soaked oats, maple syrup and melted coconut oil. Add ground flax and combine to thicken.
Step 3. Combine the dry ingredients:
- Whisk oat flour, brown rice flour and salt together. Add optional granular sugar if not using sweet dried fruit.
Step 4. Combine wet and dry:
- Fold dry ingredients into the wet mixture until incorporated.
- Stir in add‑ins gently so you don’t overmix.
- Add baking soda and apple cider vinegar right before baking and fold gently to preserve leavening bubbles.
Step 5. Form and bake:
- Preheat oven to 375°F (190°C). Scoop 1–2 tbsp dough onto parchment lined sheets and press slightly to flatten.
- Bake 30–35 minutes until golden. For crisp cookies, turn oven off and leave door ajar so they dry for 20–30 minutes; for chewy cookies, remove when just golden. Cool on a rack.
Video
Notes
Tips For Success
- Ground flax seeds combined with applesauce bind the dough without eggs—don’t skip them for texture.
- For crisp cookies bake longer at a slightly lower temperature (about 350°F) and allow them to dry in the cooling oven. For chewy cookies bake hotter and remove when just golden.
- Use certified gluten‑free oats to avoid cross‑contact if needed.
- Adjust sweetness with maple sugar, coconut sugar or a little stevia to taste.
- If you prefer not to use coconut oil, swap in vegan butter or a nut/seed butter for fat and chewiness.
- Soaking dried fruit and seeds adds moisture and can remove residues; drained, they blend into the dough more evenly.
Nutrition estimates are per cookie for a version made with seed mix and raisins.
Nutrition
| Calories: 131 kcal
| Carbs: 17.8 g
| Protein: 2.7 g
| Fat: 5.7 g
Nutrition values are estimates calculated by a nutrition tool.
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