Go Back Email Link
–+ servings
Three applesauce oat cookies shown stacked in front of an apple.
Print Recipe
No ratings yet

Applesauce Oatmeal Bars

These cookies are like apple crisp in bar form! I've combined my favorite oatmeal cookie recipe with a homemade chunky applesauce to make these fun, fall inspired cookies.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 16 cookies
Calories: 220kcal
Author: Michelle Miller

Ingredients

  • 1/2 cup SunButter Organic or No Sugar Added
  • 1/3 cup maple syrup sub honey
  • 6 tablespoons coconut oil melted (or avocado oil)
  • 2 tablespoons flax meal (flax seeds ground in blender)
  • 1/2 teaspoon sea salt (use 1/4 teaspoon if using No Sugar Added SunButter, which has salt)
  • 1 3/4 cup oats
  • 3/4 cup oat flour (whole oats ground in blender)
  • 3/4 cup unsweetened coconut
  • 1/4 cup pecans chopped
  • 2 cups chunky applesauce

Instructions

  • Preheat oven to 350º F. Line a 9×9 baking pan with parchment paper. I first rub the pan with a little coconut oil to help the parchment paper stick well.
  • In a bowl, combine the maple syrup, SunButter, lemon juice, flax meal, and sea salt. Stir well to combine.
    A pan shown lined with parchment paper and a bowl with wet ingredients shown whisked together.
  • Into the wet ingredients, add the dry ingredients (oats, oat flour, coconut)). Stir to fully combine.
  • Set aside 3/4 cup of the oatmeal cookie mixture to use as a topping. Add the chopped pecans and stir to combine.
    A bowl with the dry ingredients added to the wet ingredients, and a bowl showing reserved topping with pecans.
  • Press the remaining oatmeal cookie mixture into the prepared baking pan to form a bottom crust. Use wet hands or a wet pastry roller to press the cookie dough into an even layer.
  • Top the oatmeal cookie layer with the chunky applesauce, spreading it in to an even layer of apple filling.
    A baking pan shown with the oatmeal cookie mixture pressed into the bottom, and another showing the applesauce spread into an even layer on top of the cookie base.
  • Use a fork or wet fingers to break up the remaining cookie dough over the top of the applesauce filling into coarse crumbs.
  • Bake the Applesauce Oatmeal Bars for 22-24 minutes until the edges and the oatmeal crumble topping are lightly golden brown. Allow the bars to cool to room temperature prior to slicing. For the cleanest cut bars, cover the baking pan with foil and refrigerate the bars overnight prior to slicing.
    A baking pan shown with the cookies put together with the topping, and some baked applesauce oatmeal bars shown on a cutting board sliced into squares.

Notes

How to Store Leftover Apple Crisp Cookies

Once the cookies have fully cooled, cut them into 16 squares, and then pack them in an airtight container. The cookies will stay fresh refrigerated for up to 5 days.
To Freeze: Pack the cooled cookies in a freezer safe container or ziplock bag, and freeze for up to 3 months. To serve, defrost the cookies at room temperature for 30 minutes – 1 hour.

Variations

Other Nut Butters: If you don’t have SunButter, swap it with cashew butter or almond butter. Peanut butter will work, but will give the cookies a stronger nut butter flavor.
Gluten Free Apple Cookies: Be sure to buy certified gluten free oats to keep these gluten free.
Pear Cookies: Use pears instead of apples to make this Chunky Applesauce recipe a pear sauce. Pears are a softer fruit, so the cooking time will be reduced.

Nutrition

Calories: 220kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 132mg | Fiber: 3g | Sugar: 7g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg