Cinnamon Applesauce Cookies
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
- Homemade Apple Pie Cookies
- 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.
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
- ½ 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)
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon cinnamon
- ¼ teaspoon salt (if using unsalted butter add ½ teaspoon salt)
- 1 cup thick applesauce (unsweetened or very lightly sweetened-store bought or homemade) (200 grams)
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.
Notes
Nutrition
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Republished from Feb 5, 2016.
Wonderful recipe. So quick, easy n mess free. My family loved it. Although I used coconut oil and olive oil instead of butter and skipped egg altogether yet they came out perfectly each time.
Hi Pooja, thanks so much, so glad your family liked them. Take care.
beautiful soft cookie. received lots of compliments.
Hi Lynne, thanks so much, so glad everyone liked them!
I live in an assisted living facility and only have a toaster oven Will the recipe need to be “tweaked”
Hi Elaine, as long as the oven heats to the correct oven temperature on the recipe, it should be fine. Let me know how it goes.
Can I add nuts? Walnuts?
Hi Peggy, I think you can, I wouldn’t add too many, start with a 1/4 cup finely chopped and see how it goes. Let me know how it goes.
This recipe was so easy. It tasted so good and yummy. If I was a chef on a show I would pick you to be the winner.
Hi KIKU, thanks so much, how kind, glad you enjoyed the recipe. Have a great weekend.
I made these cookies (biscuits in Australia, for my generation, anyway) today and they’re delicious. I made up my own applesauce to add to what was in an opened jar that was partly used, to make up the required cup measurement. I used the bakers flour my husband uses for bread making rather than all purpose flour as I thought the applesauce might by runnier than required. They kept their shape well.
Thanks, Rosemary
Anita
Hi Anita, thanks so much, so glad you enjoyed them. And good idea with the flour. Take care.
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.
Thanks Nitsan, glad you enjoyed them and your son also. And thank you for letting me know.
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?
Hi Elny no need to thicken the store bought it should be fine.
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!
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.
Can you use almond flour substitute for all purpose flour?
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.
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? 😊
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.
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.
Hi Nora, also be sure to use a higher protein flour at least 12% or higher. Low protein causes cookie dough to bake flat.
What substitute can I use for the egg? My niece is vegan. Thanks
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.
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.
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.
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
Thanks Bosky, glad you enjoyed it.