Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Applesauce Oatmeal Cookies
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- Level: Easy
- Total: 1 hr 10 min (includes chilling and cooling times)
- Active: 20 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 106
- Total Fat
- 5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 23 milligrams
- Sodium
- 59 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 1 grams
- Sugar
- 3 grams
- Protein
- 2 grams
These soft and cakey applesauce oatmeal cookies straddle the world between cookie and muffin – making them the perfect lower-sugar treat for lunch boxes, afterschool snacks and coffee breaks (see Cook’s Note). A combination of oats, raisins and chopped pecans gives them some staying power, while the optional turbinado sugar topping brings a nice crunch with just a bit of added sugar — only 3 grams total.
- Level: Easy
- Total: 1 hr 10 min (includes chilling and cooling times)
- Active: 20 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 106
- Total Fat
- 5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 23 milligrams
- Sodium
- 59 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 1 grams
- Sugar
- 3 grams
- Protein
- 2 grams
Ingredients
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Directions
- Preheat the oven to 350 degrees F; line 2 baking sheets with parchment.
- Stir together the all-purpose flour, whole wheat flour, baking powder, cinnamon, salt and baking soda in a medium bowl. Set aside.
- Beat the butter and brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed, stopping and scraping down the sides of the bowl occasionally, until light and fluffy, 1 to 2 minutes. Beat in the eggs one at a time, then beat in the applesauce and vanilla. Add the reserved flour mixture and beat on low until combined. Scrape the sides of the bowl, then add the oats, raisins and pecans and beat on low until incorporated. Chill until the batter firms up slightly and is scoopable, 15 to 20 minutes.
- Use a 2-tablespoon ice cream scoop to scoop 12 balls of dough onto each prepared baking sheet, spacing them about 2 inches apart. Sprinkle the tops with turbinado sugar, if using. Bake, rotating the sheets from top to bottom halfway through, until slightly puffed and light golden on the bottoms, 11 to 13 minutes. Cool for 5 minutes on the baking sheets, then remove with a spatula to the racks to cool completely.
Cook’s Note
Food Network defines lower-sugar as less than 8 grams of added sugar per serving.
