Oatmeal Applesauce Cookies with Maple Syrup Icing

Old-fashioned cookies made with applesauce, oatmeal, cranberries or raisins and topped with a maple syrup icing. They are a cake-like cookie, soft and chewy with warm, inviting flavors like brown sugar and cinnamon.

For a chunkier cookie I refrigerate the batter for an hour to prevent them from spreading. Skip that step if you want a thinner, flatter cookie. I made a pastry bag out of a baggie with the corner snipped off to pipe on the icing, drizzling with a spoon works too, as does filling a squirt bottle.

I love that they only have 4 tablespoons of butter in them and are packed with all the natural goodness of oats and applesauce! It kind of, sort of, evens out all the sugar.

The flavor combination is irresistible! They remind me of something you would eat at Grandma’s house and make me feel all cozy and warm inside.

Oatmeal Applesauce Cookies with Maple Syrup Icing

Rating: 51

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 30 cookies

Oatmeal Applesauce Cookies with Maple Syrup Icing

Old-fashioned cookies with applesauce, oatmeal and raisins topped with a maple syrup icing.


4 tablespoons unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup applesauce, unsweetened
1 + 1/2 cups old-fashioned rolled oats
1 + 1/4 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup golden raisins or dried cranberries, chopped
1 + 3/4 cups confectioners’ sugar
3 tablespoons pure maple syrup


  1. Preheat oven to 350 degrees F. In a large mixing bowl beat butter and sugars, add egg and applesauce, mix until well blended, 2 to 3 minutes.
  2. Mix in the oats, flour, cinnamon, baking soda, baking powder, and salt then the raisins or cranberries.
  3. Using a 1 1/2-inch ice cream scoop or 1/4 cup measure, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
  4. Whisk confectioners’ sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.
  5. *For a thick cookie (like mine) refrigerate batter for an hour before baking, they won’t spread as much.


Adapted from Martha Stewart

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.


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  1. Barbara Bakes says

    Now you've got me thinking I need to clean out my pantry. Not such a bad idea if these delicious cookies are the result!

  2. I so hungry, Ann! says

    wow been a while since i checked back on blogger and your layout is very nice and i love your photography.. its getting better and better! when i have the time :). i love oatmeal cookies but havent tried them this way before. i must try these one day!

  3. Federica says

    I don't know what I'd pay now to enjoy these cookies!!! They look amazing, with a mix of ingredients I love. Bye dear, have a great week

  4. Debbi Does Dinner He says

    Hubs loves oatmeal cookies and he REALLY loves maple so these look like a winner! Thanks!

  5. Pam says

    Oatmeal cookies are my favorite! Would you please come purge my pantry and make me some cookies?

  6. Pegasuslegend says

    My son Chad loves oatmeal cookies but these are over the top looking fabulous he is going to love them!

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