Can I use quick oats instead of old-fashioned rolled oats?

Quick oats work in a pinch, but old-fashioned rolled oats give the best chewy texture and structure. Quick oats may make the cookies a bit softer and denser, but the recipe will still taste great!

Is it possible to make these cookies completely sugar-free?

For a no-sugar-added version, you can try using a sugar-free syrup substitute or simply omit the honey/maple syrup for a more subtly sweet cookie. The applesauce offers natural sweetness, but your cookies will be less sweet overall.

Can I double the batch?

Absolutely! This recipe scales up beautifully—just use a larger bowl and bake on multiple trays. Perfect if you want to meal-prep snacks for the week or share with friends.

How can I make these cookies gluten-free?

Just use certified gluten-free oats. Every other ingredient is naturally gluten-free, making this a fantastic treat for those avoiding gluten.

Peanut Butter Apple Cookies Recipe

Description

These easy Peanut Butter Apple Cookies are a wholesome, naturally sweetened treat made from old-fashioned oats, applesauce, and natural peanut butter. Perfect for a quick snack or healthy dessert, they come together in just minutes, require no flour or refined sugar, and are soft, chewy, and delicious.

Ingredients

Units Scale

Main Ingredients

1 1/2 cups old fashioned rolled oats
1 tsp ground cinnamon
1/4 tsp sea salt
1 cup unsweetened applesauce
3/4 cup natural peanut butter
2 tsps vanilla extract
1/4 cup raw honey or pure maple syrup

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Instructions

Prepare Oven and Pan: Preheat your oven to 350 degrees F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy clean-up.
Mix Ingredients: In a large bowl, combine the rolled oats, ground cinnamon, sea salt, unsweetened applesauce, natural peanut butter, vanilla extract, and honey or maple syrup. Mix thoroughly until the mixture is well combined and evenly moistened.
Shape Cookies: Spoon the mixture onto the prepared baking sheet, dividing it evenly into twelve portions. Slightly flatten each mound and shape them as desired, since the cookies will not spread while baking.
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, until the tops of the cookies are just slightly golden.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheet, which helps them firm up and makes them easier to handle.
Store: Once cooled, store your cookies in an airtight container in the refrigerator for up to a week, or in the freezer for up to 2 months.

Notes

These cookies will not spread while baking, so shape them as desired before baking.
For a vegan version, use pure maple syrup instead of honey.
You can substitute the peanut butter with any nut or seed butter of your choice.
Store leftovers in the refrigerator for 1 week or freeze for up to 2 months.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 5g
Sodium: 80mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg