Low sugar applesauce oatmeal cookies on a plate, healthy dessert option

Low Sugar Applesauce Oatmeal Cookies

ByOlivia Carter
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Why Make This Recipe

Low Sugar Applesauce Oatmeal Cookies are a delicious and healthier option for anyone who loves cookies but wants to reduce sugar intake. These cookies are made with natural sweetness from applesauce and are packed with wholesome oats and whole wheat flour. They are perfect for a quick snack, breakfast, or even dessert. Plus, they are easy to make and great for kids and adults alike.

How to Make Low Sugar Applesauce Oatmeal Cookies

Ingredients:

  • 1 cup applesauce
  • 1 cup oats
  • 1/2 cup whole wheat flour
  • 1/4 cup brown sugar or sweetener of choice
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raisins or nuts (optional)

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together the applesauce, brown sugar, and vanilla extract.
  3. In another bowl, combine the oats, whole wheat flour, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients and stir until well combined. If desired, fold in raisins or nuts.
  5. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
  6. Bake for 10-12 minutes or until the edges are golden brown.
  7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Low Sugar Applesauce Oatmeal Cookies

These cookies are best enjoyed fresh out of the oven. Serve them warm with a glass of milk or your favorite beverage. They can also be packed in lunchboxes or served as a quick snack any time of the day.

How to Store Low Sugar Applesauce Oatmeal Cookies

To store the cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies in a ziplock bag for up to three months. Simply thaw them at room temperature before enjoying.

Tips to Make Low Sugar Applesauce Oatmeal Cookies

  • Use unsweetened applesauce for a lower sugar option.
  • For a chewier cookie, add a little extra oats.
  • Experiment with different add-ins like chocolate chips or dried fruit.
  • Keep an eye on the baking time to prevent overbaking.

Variation

You can customize these cookies by adding ingredients like chopped apples, coconut flakes, or different spices such as nutmeg. For a nut-free version, simply omit the nuts.

FAQs

1. Can I use quick oats instead of rolled oats?
Yes, quick oats will work, but the texture may be different.

2. How do I know when the cookies are done?
The cookies are done when the edges are golden brown. They may seem soft in the middle but will firm up as they cool.

3. Can I use a different sweetener besides brown sugar?
Absolutely! You can use honey, maple syrup, or a sugar substitute for a lower-calorie option. Just adjust the quantity to your taste.

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Low Sugar Applesauce Oatmeal Cookies

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 12 cookies
  • Diet: Vegetarian
Print Recipe

Description

Delicious low sugar cookies made with applesauce, oats, and whole wheat flour, perfect for snacks or breakfast.

Ingredients

  • 1 cup applesauce
  • 1 cup oats
  • 1/2 cup whole wheat flour
  • 1/4 cup brown sugar or sweetener of choice
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raisins or nuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together the applesauce, brown sugar, and vanilla extract.
  3. In another bowl, combine the oats, whole wheat flour, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients and stir until well combined. If desired, fold in raisins or nuts.
  5. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
  6. Bake for 10-12 minutes or until the edges are golden brown.
  7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Best enjoyed fresh out of the oven. Can be stored in an airtight container for up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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