Vegan Applesauce Oat Cookies (Oil-free, GF, 3 ingredients)

3-Ingredient vegan applesauce oat cookies are oil-free, gluten-free & endlessly variable! Enjoy them for breakfast, snack-time, or dessert.

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Oil-Free Vegan Applesauce Oat Cookies

How about a cookie for breakfast?

No, it was not a request from my toddler, but rather my question for all of you! When said cookie is made from the same wholesome ingredients as a bowl of oatmeal, I cannot come up with a single reason for denying myself, and all of you, a cookie or two to begin the day.

They are portable, and not too sweet, perfect for flying out the door to work, school, a workout, or power stroll with your favorite little one.

Recipe Highlights

These wholesome cookies are:

• Vegan (egg-free, dairy-free)
• Oil-free
• Only 3 ingredients (although lots of options for add-ins)
• Gluten-free (be sure to choose certified gluten-free oats, as needed)
• High in fiber

The cookies are fast and easy to make, and the results are delicious and frugal, too.

I will share more “breakfast cookies” in days and weeks to come. They have helped me to eat a quick and heathy breakfast on the go (perfect while pushing Nick in the stroller). I’ve got several favorites already, but other ideas for breakfast-style cookies keep springing to mind.

Ingredients for the Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

This is what you will need:

• Rolled oats (gluten-free if needed), divided
• Unsweetened applesauce
• Coconut sugar (multiple options in the recipe notes)

I like to add salt, too, to bring out the flavors of the cookies. I have provided a specific amount in the recipe card, but you can always adjust the amount, or leave it out, according to your needs and preferences.

How to Make the Cookies

Note that the complete directions are also in the recipe card below.

• Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
• In a food processor (or blender), process 1 cup of the oats until broken down into a coarse meal (but not into a flour; leave plenty of broken pieces).
• In a medium mixing bowl, combine the processed oats, remaining 1/2 cup oats, applesauce and coconut sugar, stirring until combined (stir in any optional ingredients, or add-ins, as desired).
• Let the dough stand for 5 minutes to let the oats absorb the applesauce.
• Drop dough by heaping tablespoons onto the prepared baking sheet. Use damp fingers to flatten and spread the cookies into a round shape.
• Bake for 9 to 12 minutes until edges are golden brown and centers are just set. Cool completely on baking sheet.

The results are crisp-chewy, not too sweet, and absolutely perfect for starting the day full of energy. I pair one with a piece of fruit or a cup of yogurt and I am all set.

A bonus: children (or I should say “child”—only one 19-month old has tested!) love them. Enjoy!

FAQ

How Should I Store the Cookies?

Store the cooled cookies in an airtight container at room temperature for up to 3 days, the refrigerator for 1 week or the freezer for 6 months.

What Can I Use in Place of the Coconut Sugar?

An equal amount of brown sugar, natural cane sugar, or granulated sugar alternative (designed for baking) can be used in place of the coconut sugar. You can also use maple syrup (decrease applesauce by 1 tablespoon).

My Cookies Did Not Spread. Why?

These cookies do not spread (since they have no fat, nor flour). Once you scoop the dough on the baking sheet, you need to use damp fingers to flatten the cookies out into a round shape before baking. They will remain in this shape.

Add-In Suggestions

These cookie are minimalist, but they do not have to be. Consider one, or a combination of several, of the following options to customize your cookies.

• Spices: Add 1/4 to 1 teaspoon of your favorite spice, such as the cinnamon I mention as an option, or nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).
• Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, apricots, cherries. blueberries, or figs.
• Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks.
• Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
• Extracts or Zests: Add a teaspoon of vanilla, as suggested in the recipe, or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated lime, lemon or orange zest.
• Coconut: Add up to 1/2 cup shredded or flake unsweetened coconut (toasted or un-toasted). Alternatively, sprinkle the tops of the muffins with coconut before baking.

Related Posts:

1. Healthy Chocolate Banana Oat Cookies {vegan, oil-free, GF}
2. 3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto
3. Chocolate Coconut Flour Cookies {Vegan, Keto Option}
4. 3-Ingredient Pumpkin Oat Cookies {vegan, oil-free, GF}
5. Coconut Flour Lentil Cookies {Grain-free, Vegan}

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4.85 from 19 votes

Vegan Applesauce Oat Cookies (GF, Oil-free, 3 ingredients)

By: Camilla

3-Ingredient vegan applesauce oat cookies are oil-free, gluten-free & endlessly variable! Enjoy them for breakfast, snack-time, or dessert.

Prep Time: 5 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 17 minutes minutes

Servings: 18 cookies

Equipment

• Large Baking Sheet

Ingredients 

1x2x3x

• ▢ 1 1/2 cups rolled oats, certified gluten-free, as needed, divided
• ▢ 1 1/4 cups unsweetened applesauce
• ▢ 2 tablespoons coconut sugar (see notes for options)
• ▢ Optional/adjustable: 1/4 teaspoon salt
• ▢ Optional: 1 teaspoon vanilla extract
• ▢ Optional: 3/4 teaspoon ground cinnamon
• ▢ Optional add-ins, see notes for ideas

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
• In a food processor (or blender), process 1 cup of the oats until broken down into a coarse meal (but not into a flour; leave plenty of broken pieces).
• In a medium bowl, combine the processed oats, remaining 1/2 cup oats, applesauce and coconut sugar, stirring until combined (stir in any optional ingredients, or add-ins, as desired).
• Let the dough stand for 5 minutes to let the oats absorb the applesauce.
• Drop dough by tablespoons onto the prepared baking sheet. Use damp fingers to flatten and spread the cookies into a round shape.
• Bake for 9 to 12 minutes until edges are golden brown and centers are just set. Cool completely on baking sheet.

Notes

Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days, the refrigerator for 1 week or the freezer for 6 months.

Coconut Sugar Alternatives: An equal amount of brown sugar, natural cane sugar, or granulated sugar alternative (designed for baking) can be used in place of the coconut sugar. You can also use maple syrup (decrease applesauce by 1 tablespoon).

Add-In Ideas:

Spices: Add 1/4 to 1 teaspoon of your favorite spice, such as the cinnamon I mention as an option, or nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1 teaspoon total).

Dried Fruit: Add up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, apricots, cherries. blueberries, or figs.

Chocolate: Add up to 1/2 cup of your favorite chocolate chips or chunks.

Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.

Extracts or Zests: Add a teaspoon of vanilla, as suggested in the recipe, or 1/4 to 1/2 teaspoon of almond extract. Or add one to two teaspoons of finely grated lime, lemon or orange zest.

Coconut: Add up to 1/2 cup shredded or flake unsweetened coconut (toasted or un-toasted). Alternatively, sprinkle the tops of the muffins with coconut before baking.

Nutrition

Serving: 1medium cookie | Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 3g

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