Cinnamon Applesauce Cookies, a healthier cookie, the perfect snack or dessert. A delicious homemade applesauce makes these cookies even yummier! Everyone will love these including kids.
I haven’t posted a recipe for cookies in a while, but when I found Cinnamon Applesauce Cookies in my mother’s recipe cards, I knew I had to try them.
Sweetened with less sugar and more applesauce I guess you could call them a healthier cookie.
Since I can’t get applesauce in Italy I made my own. So simple and easy, very similar to my Apple Pie Filling.
More Apple Recipes you may enjoy!
Maple Caramel Apple Cheesecake
Apple Butter Cinnamon Rolls with Maple Frosting
Homemade Cinnamon Apple Strudel
I added very little water because I needed a thick applesauce for these Cinnamon Apple Sauce Cookies. Canned works just fine, but what the heck it really doesn’t take long to make it homemade.
And it is so good and probably a lot healthier than canned.
I have made these Cinnamon Applesauce Cookies a few times, and a couple of times I made the dough with my food processor. Mix it all together, no need to refrigerate the dough, make it and bake it.
They come out soft, moist and almost cake like and you can dust them with a little powdered sugar if you like or eat plain.
I noticed my Mom had written that they were better if you to let them rest for a day before eating, so that the cinnamon and apple would mingle really well together. Can’t say they lasted that long in my house.
Cinnamon Applesauce Cookies
I have never seen cookies go so fast. (actually the Thick Peanut Butter Chocolate Chip Cookies came really close).
A friend of ours came over for coffee in the morning, ate a couple of cookies and then came back in the afternoon for another coffee and another couple of cookies. He said they were that good. Enjoy!
Cinnamon Applesauce Cookies
Ingredients
- 1/2 cup butter (room temperature) (105 grams)
- 1 cup brown sugar (lightly packed) (200 grams)
- 1 large egg (room temperature)
- 2 cups cake flour ** (or you can substitute with all purpose flour) (230 grams)
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt*
- 1 cup thick applesauce (unsweetened or very lightly sweetened) (200 grams)
*if using unsalted butter add 1/2 teaspoon salt.
** To make 1 cup cake flour, measure out 1 cup all-purpose flour, remove 2 tablespoons and add 2 tablespoons cornstarch (whisk together to combine).
HOMEMADE APPLESAUCE
- 4 medium apples (peeled, cored and chopped)
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 tablespoon sugar
Instructions
- Pre-heat oven to 400° (200° celsius), line 2 cookie sheets with parchment paper.
HOMEMADE APPLESAUCE (makes approximately 2 cups) 400 grams)
- In a medium pot add chopped apples, water and lemon juice, cover and cook on low for approximately 15-20 minutes or until apples are soft, add 1 tablespoon sugar mash with a potato masher and continue cooking on low for approximately 5 minutes or until thickened. Let cool. Refrigerate unused applesauce, use within a week.
- Sift cake flour, baking powder, baking soda, cinnamon and salt into a large bowl.
- In a medium bowl cream together butter and brown sugar add egg blend about 2 minutes, add sifted dry ingredients alternately with the applesauce, combine until just combined.
- Drop batter by spoonfuls (about the size of a golf ball) on prepared cookie sheets, bake for approximately 10-12 minutes until lightly golden. Keep in cool dry place, best if let to sit for 1 day before eating. (If you can wait) Enjoy! Dust with powdered sugar if desired.
Nutrition
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Republished from Feb 5, 2016.
Nitsan says
I was a bit concerned that my biscuits would fall flat as per some of the other reviews, but they were amazing!! I used the cake flour tip – plain white flour with cornflour added – and it worked great. My son is allergic to eggs so I used 1/4 cup milk with 1 tablespoon white vinegar instead (my go-to egg replacer) and they look perfect and taste incredible.
Rosemary says
Thanks Nitsan, glad you enjoyed them and your son also. And thank you for letting me know.
Elny says
Hi, I’ve been looking recipe using applesauce I’m glad that I found it finally.
Allow me to ask you if the ready to buy apple sauce needs to be thicken or no need?
Rosemary says
Hi Elny no need to thicken the store bought it should be fine.
Gem says
I used apple puree rather than apple sauce…I definitely didn’t have cookie consistency at all. They really spread in the oven and didn’t get firm or crispy as such. I’m three baking sheets in now and if I were to make these again, I’d chill the mixture first to see if it helped stop the spread. I’m baking for at least 15mins, too. I also added flaked almonds and freshy grated nutmeg on top – they smell lovely and look the same colour as gingerbread – but consistency s closer to a British Jaffa cake or a whoopie pie than a cookie!
Rosemary says
Hi Gem, it could be a couple of things, your puree is thinner and or your flour has a lower protein percentage (10 or below). I make these quite often and they don’t spread for me and I never refrigerate the dough. Let me know.
Bobbie Montgomery says
Can you use almond flour substitute for all purpose flour?
Rosemary says
Hi Bobbie, I really don’t know because you are going to need more binding in the recipe (such as eggs). Sorry I really can’t say.
Liza says
Hello, I like the sound of this recipe, but how long will these keep and can you freeze them?
I live in the U.K., so I also wanted to double check – is 1 cup of applesauce = 180grams? 😊
Rosemary says
Hi Liza, these will keep for about 2 days at room temperature or about 5-6 days in the fridge, and yes they can be frozen, for about 6 months in the freezer. One cup of applesauce can be anywhere from 180 – 200 grams, so start with 180 and if the dough is too dry add a bit more. Let me know how it goes.
Nora White says
I haven’t tasted the cookies yet but as far as baking them – they came out flat. I think that putting the dough in the fridge for about 1/2 to 1 hour would help this.
Rosemary says
Hi Nora, also be sure to use a higher protein flour at least 12% or higher. Low protein causes cookie dough to bake flat.
Lola says
What substitute can I use for the egg? My niece is vegan. Thanks
Rosemary says
Hi Lola, apparently there are flax eggs that you can substitute with. I have never used them so I really have no idea how the cookies will taste.
Heather says
Love to try this recipe. I have single serve applesauce to use up. Would like to add oatmeal as another reviewer did, just wondering how much to add and do you use less flour when using oatmeal. Also recipe says to add cornstarch when using regular flour but some comments did not use, so does it make a difference in cookie spreading too much.
Rosemary says
Hi Heather, I have never replaced the flour with oatmeal, but it seems you may have to grind the oatmeal until you reach a flour constituency. Maybe try with replacing half a cup to start (one for one). Cornstarch helps to make a the crumb softer. A low protein flour will make the cookie spread. Hope that helps.
Bosky says
Big fan of yours tried this one with oatmeal 😋.. Thank you they turned out just yummmm.. sadly I am unable to upload the pic here
Rosemary says
Thanks Bosky, glad you enjoyed it.