These apple oatmeal cookies are just 2 ingredients and very easy to make. They don’t contain any flour, eggs, butter or oil. They are great for a snack or even breakfast. The cookies are ready in about 20 minutes, including baking time.
I have been making these cookies a lot lately. They are perfect for an afternoon snack that everyone in my family is able to enjoy, even the little one. Best of all, they are so quick and easy. It takes me less than five minutes to prepare the batter and about 15 minutes to bake.
Applesauce: You can use sweetened or unsweetened applesauce to make these cookies. If you prefer sweeter cookies, use sweetened applesauce. If you are on a low sugar diet or prefer less sugar, then you can use unsweetened applesauce.
Oats: These cookies can be made with either old fashioned rolled oats or quick oats. The exact amounts needed are provided at the end of the post in the recipe box. The amounts differ slightly because the rolled oats need more liquid to make sure they are fully moistened before baking.
Rolled Oats versus Quick Oats
Cookies made with rolled oats will have more texture and chew from the whole oats. Cookies made with quick oats are softer and easier to eat. I prefer the rolled oats version because I love how the oats add more texture, but for some of my family members I made the quick oats version.
The cookies can be enjoyed as they are, but you can also add mix-ins for more variety and to add more sweetness. Variations I’ve made:
- Adding cinnamon to the applesauce or using cinnamon applesauce
- Adding chocolate chips
- Adding dried fruit like dried apples, raisins and cranberries
More Easy Cookies
2 Ingredient Apple Oatmeal Cookies
- 4 oz applesauce sweetened or unsweetened
- 1 cup - 1 tbsp (77 g) rolled oats or 1 cup (87 g) quick oats
- Preheat oven to 350°F. Line a large cookie sheet with parchment paper or silicone baking mat.
- In a large mixing bowl, add applesauce and oats. Mix until thoroughly and evenly combined and all oats have been moistened by the applesauce.
- Use a 1.5 tbsp cookie scoop to scoop cookie dough and place onto prepared baking sheet, spacing cookies 2 inches apart.
- Use the palm of your hand to press down on dough balls to form thick round disks about 3/8 inch thick. Smooth and round the edges of the disks if needed. The cookies will not spread during baking, so how you shape the cookies will be how they will look when they are finished baking.
- Bake cookies for about 13-15 minutes or until edges start to turn light brown. The rolled oats version will need a longer baking time. I baked the quick oats version for 13 minutes and the rolled oats version for 15 minutes. If you aren't sure if the cookies are done, try to remove one cookie using a cookie spatula. It should come completely off the cookie sheet (i.e., no middle section still stuck on). Uneaten cookies can be stored at room temperature for about 2 days or longer in the fridge or freezer.
- These are not like classic oatmeal cookies. These are a healthier oatmeal cookie that taste more like baked oats but firmer and in cookie form.
- If you prefer sweeter cookies, I recommend using sweetened applesauce and/or mix-ins like chocolate chips or dried fruit.
- 4 oz of applesauce refers to the weight. If you don't have a scale, it is just slightly under 1/2 US cup or you can use the individual applesauce cups which are usually 4 oz containers.
- See post for more details about the difference in texture for the rolled oats versus quick oats.
- Estimated nutrition information is calculated with rolled oats and unsweetened applesauce.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.