These 2-Ingredient Oatmeal Cookies with applesauce are delicious no-sugar-added breakfast cookies or kid-friendly healthy snacks in their lunchbox.
Plus, these cookies are also baby-friendly, with no sugar added, and made entirely with natural ingredients.
An oatmeal apple cookie is an easy healthy breakfast cookie or snack that is also natural:
How To Make 2-Ingredient Oatmeal Cookies Without Bananas
I’ve recently shared a 2-Ingredient Banana And Oat Cookie recipe that I love to reuse all my ripe bananas.
It’s true that bananas make delicious oatmeal cookies in a minute, and it’s also convenient as a way of using overripe bananas!
However, many of you contacted me to have a version of oatmeal cookies without bananas.
Some kids have banana allergies or don’t like the flavor of banana
Apple Oatmeal Cookies Ingredients
So I created this new applesauce oatmeal cookie version using only two ingredients:
- Unsweetened Apple Sauce – homemade or the one from the store, even baby pouches, works well.
- Quick Oats – this is not rolled oats. Quick oats are finer and much tastier in two-ingredient cookies. Use a gluten-free certified oat brand if needed.
Easy Oatmeal Cookie Batter
First, place the apple sauce in a mixing bowl. Then, add the oats. Stir with a spatula until the batter comes together into a wet mixture.
At this point, you can feel creative and add some of the add-ons listed below to flavor the cookie. Or, you can just skip that and keep it simple with 2 ingredients.
Line a baking sheet with parchment paper and scoop out about 1.5 tablespoons of batter onto the tray.
Lightly oil your fingers with coconut oil, and then press down the batter slightly to flatten it into a cookie shape.
Preheat oven to 350°F (180°C).
Bake in the center rack of the oven for 15 minutes to 20 minutes or until golden brown on the sides and top. The more you bake them, the crispier they will be and the drier, so watch out!
Cool completely on a cooling rack at room temperature before eating. The cookies soften with time.
A Great Baby Cookie Recipe
You probably wonder how’s the texture of such a simple cookie. Well, they are soft oatmeal cookies simply because they don’t use any added sugar that usually adds crispiness to cookies.
They are perfect for kids’ lunchboxes or as a first food for babies ready to eat solids.
Oatmeal Applesauce Cookies Add-ons
Oatmeal cookies are often filled with delicious spices, dried fruits, nuts, or chocolate chips.
The best add-ons to this simple oatmeal 2-ingredient cookie recipe are:
- Dried raisins
- Dried cranberries
- Mini dark chocolate chips
- Chopped walnuts
- Chopped pecans
- Vanilla extract – 1bout 1/4 to 1/2 teaspoon
- Nut butter – you can add 1-2 tablespoons of almond butter or peanut butter in the batter, but it will require some extra oats, or the batter will become too wet. Otherwise, for a full recipe using nut butter, try my 4-Ingredient Banana Oatmeal Peanut Butter Cookies and swap banana for applesauce.
- Coconut sugar – 1-2 tablespoons
- Stevia drops – 2-4 drops
- Cinnamon – only add cinnamon for kids above 12 months. Add 1/4 to 1 teaspoon depending on taste.
Of course, feel free to skip the add-ons and only add some toppings after baking. It’s also a great idea to add a few chocolate chips after baking on top of the hot cookies or a drizzle of nut butter or melted chocolate on the cooled cookies.
You can keep the cookie fresh in a cookie jar for up to 3 days in the fridge.
Another option is to freeze the cookies in an airtight container or bags and thaw for a few hours at room temperature before eating.
Below I listed some ingredient swaps to help you make this recipe even if you have some food allergies.
- Apple sauce swap – if you don’t have apple sauce, this recipe works well with some vegetable puree like sweet potato puree or pumpkin puree. However, the taste won’t be as sweet, but it’s a great sugar-free option for baby cookies.
- Quick oats – if you are gluten intolerant and you can’t eat oats at all, even the certified gluten-free brand, then use quinoa flakes or millet flakes.
Have you made these super easy apple oatmeal cookies? Share a comment or review below to connect with me, and let me know how much you loved this recipe.
2-Ingredient Oatmeal Cookies With No Banana
- ⅔ cup Unsweetened Apple Sauce
- 1 ⅓ cup Quick Oats scooped, swept
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
- In a mixing bowl, add unsweetened apple sauce and quick-cooking oats (not rolled oats!) and stir until they form a sticky thick cookie batter. If too wet, add more quick oats. If too dry, add more apple sauce.
- Scoop one tablespoon of batter, slightly grease your hands with coconut oil, and roll into a ball.
- Place the cookie dough ball onto the prepared cookie sheet. Flatten with your hands and repeat until you have formed 5-6 cookies. Leave half a thumb of space between each cookie – they won't expand in the oven.
- Bake for 15-18 minutes or until golden brown on sides and top. The longer you bake the cookies, the crispier they are on the edges, but the center should stay soft and moist.
- Cool on the cookie rack for 10 minutes, then transfer them to a wire rack.
- Store up to 3 days in the fridge on an airtight cookie jar or freeze in zip lock bags and thaw at room temperature the day before.