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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