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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.

3 ingredient vegan applesauce oat cookies

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.

stack of applesauce oat cookies

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.

two ingredients for applesauce oat cookies

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.
white bowl with applesauce oat cookie dough

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.
two vegan applesauce oat cookies on a lace doily
  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}
3 ingredient vegan applesauce oat cookies

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

Yield: 18 cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

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

Ingredients

  • 1 and 1/2 cups (150 g) rolled oats (gluten-free as needed), divided
  • 1 and 1/4 cups (312 g) unsweetened applesauce
  • 2 tablespoons (24 g) 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)

Instructions

  1. Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
  2. 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).
  3. 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).
  4. Let the dough stand for 5 minutes to let the oats absorb the applesauce.
  5. Drop dough by tablespoons onto the prepared baking sheet. Use damp fingers to flatten and spread the cookies into a round shape.
  6. 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 (desrease 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 Information
Yield 18 Serving Size 1 medium cookie
Amount Per Serving Calories 38Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1mgCarbohydrates 8gFiber 1gSugar 3gProtein 1g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Iggy

Monday 18th of September 2023

So yummy! Perfect for this time of the year, I was craving something with apple and cinnamon. I subbed the sugar with monk-fruit sweetened vanilla protein powder and did 1/2 teaspoon of vanilla extract + added walnuts: it came out the perfect amount of sweet and appley and cinnamony. I especially love how easy it is to make these! Thank you for another great recipe!

Camilla

Monday 18th of September 2023

I am so glad you ike these, Iggy! I love the sound of your protein powder sub--I have a protein powder just like that in my pantry, so you have inspired me to try it!

Maya

Friday 21st of April 2023

Made these for my three year old but my husband and I love them too! Thanks,they are easy and delicious.

Lana

Saturday 4th of July 2020

Dear Camilla,

I LOVE your website and al your delicious and healthy, user friendly recipes. Thank you so much for sharing your talent with all of us! I am baking your cookies right now and the aroma is filling my kitchen already. Can't wait to taste them!! ?

Camilla

Saturday 4th of July 2020

Thank YOU so much, Lana, for the kind message! So glad you are enjoying the site, and I hope you enjoy the cookies!

Anonymous

Monday 23rd of August 2010

Hi Camilla,I love your web site and I love these cookies even more! I use 3 tablespoon of mini chocolate chips and skip the coconut sugar. Thank you!

ServesYouRight

Tuesday 4th of November 2008

Made these many times now and LOVE them - thank you for sharing!

Smita

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