Skip to Content

Vegan Applesauce Oat Cookies {gluten-free}

Home » Cookies » Vegan Applesauce Oat Cookies {gluten-free}

Vegan applesauce oat cookies are equal parts delicious and nutritious! Easy to make in no time, they are gluten-free, wholesome, and can be enjoyed at breakfast, snack-time, or dessert.

Healthy 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)
  • Gluten-free (be sure to choose certified gluten-free oats, as needed)
  • Added sugar free
  • High in fiber

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

I’ll be sharing some more “breakfast cookies” in days and weeks to come. They’ve 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.

For now, take number one: my applesauce-oat breakfast cookies, spangled with chocolate chips and sweetened with dates.

These cookies are crisp (from the oats), chewy (thank you, coconut) and keep for days (or months, if frozen) when tightly wrapped. I make them over and over because the steps and proportions are so easy to remember (simple to memorize) and I can sub dried fruits, nuts and seeds for the chocolate chips.

Ingredients for the Cookies

This is what you will need:

  • Rolled oats (gluten-free if needed), divided
  • Unsweetened applesauce
  • Whole dates
  • Nondairy milk
  • Flaxseed meal
  • Vanilla extract
  • Ground cinnamon
  • Unsweetened flake coconut
  • Chocolate chips OR chopped dried fruit

How to Make the Cookies

I blitzed part of the ingredients (blender or food processor will work) so that everything sticks together, and to get the right texture; this gets mixed with the remaining ingredients. Then scoop on to a lined baking sheet and bake!

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!

  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}
Yield: 20 cookies

Vegan Applesauce Oat Cookies (gluten-free)

apple oat cookie on parchment paper

Vegan applesauce oat cookies are equal parts delicious and nutritious! Easy to make in no time, they are gluten-free, wholesome, and can be enjoyed at breakfast, snack-time, or dessert.

Prep Time 5 minutes
Cook Time 11 minutes
Total Time 16 minutes

Ingredients

  • 1 and 1/2 cups (150 g) rolled oats (gluten-free if needed), divided
  • 1 cup (250 mL) unsweetened applesauce
  • 1/2 cup (87 g) dates, soaked in hot water 5 minutes and drained
  • 1/3 cup (75 mL) nondairy milk
  • 2 tablespoons (13 g) flaxseed meal
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons (30 mL) unsweetened flake coconut
  • 1/4 cup chocolate chips OR 1/2 cup chopped dried fruit

Instructions

  1. Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
  2. In a food processor (or blender), process 1/2 cup of the oats with the applesauce, dates, milk, flaxseed meal, and vanilla until mostly smooth; scrape into a medium bowl. Stir in the remaining ingredients.
  3. Drop dough by tablespoons onto prepared sheet, spacing two inches apart.
  4. Bake for 8 to 11 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.

Nutrition Information

Serving Size

1 medium cookie

Amount Per Serving Calories 48Total Fat 1gSaturated Fat 0.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 31.8mgCarbohydrates 9.2gFiber 1.4gSugar 4.5gProtein 1g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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. Thank you!

ServesYouRight

Tuesday 4th of November 2008

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

Smita

CamillaCooks

Monday 25th of February 2008

Thanks, Cordi!

Cordi

Friday 22nd of February 2008

Hi Camilla,These sound very yummy!Definitely going to give them a try this weekend.Thanks for visiting my website!

Take Care,Cordiwww.offthegridgirls.com

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe