Home » Apple Oat Cookies with No Added Sugar
Written by Bernadette Published on in Baking
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These Apple Oat Cookies are free from added sugar and sweetened naturally with apple, sultanas and banana. They are packed with flavour and spiced with cinnamon and are also dairy and nut free. Because there is no addedsugar, these cookies are a perfect cookie for baby led weaning or popped in thelunchbox. This recipe was originally posted in June 2018 and has been updated in August 2020 with new photography, new text and updates to simplify the recipe and to include metric measurements.
Think you need added sugar to make delicious cookies? Uh-uh! These Apple Oat Cookies are absolutely sweet enough without any added sugars! These little beauties are sweetened only with fruit, which makes them just perfect for baby led weaning, nestled into school lunchboxes or even enjoyed with a cup of tea for a delicious and nutritious snack.
These Apple Oat Cookies are absolutely bursting with flavour – every mouthful has delicious bits of apple and hits of warming and comforting cinnamon. They are truly a taste sensation. And they are also dairy and nut free so great for allergies. They also come together simply in one bowl and store well in the freezer.
Ingredients and Substitutions
This recipe comes together with simple and easily sourced ingredients. You will find the quantity information in the recipe card below.
- Sultanas – you can also useraisins. Soakthe sultanasin hot water before draining and adding to the mixture. This will ensure they stay juicy and plump and avoid burning while the cookies bake.
- Banana – use an extra ripe banana to ensure an even sweeter cookie. I find it easiest to mash the banana on a clean chopping board before transferring to the mixing bowl.
- Egg– I use large eggs as standard in my recipes.
- Olive Oil – I use a low flavoured extra virgin olive oil in these apple cookies. You can use any low flavoured oil suitable for baking. You can also use melted butter.
- Quick Oats – these oats are smaller in size than traditional rolled oats and they quickly absorb liquid. Because they are smaller, they assist keeping the cookie from crumbling. You can substitute regular rolled oats if this is what you have. I would recommend to blitz these a little in a food processor to break them down otherwise the cookies may not stick together as well.
- Wholemeal Flour – also known as Whole Wheat Flour, this adds fibre to these Apple Oat Cookies.
- Baking powder – this will increase the volume and lighten the mixture.
- Cinnamon – the perfect spice to pair with apples and add such a comforting sweetness to every bite. You may also wish to add a littlenutmeg.
- Apples – peel the apples for best results and ensure that they are diced finely,otherwise it will be difficult for the cookies to stay together.
To Make the Apple Oat Cookies
Preheat your oven to 180c fan forced and line a baking tray with baking paper. Boil your jug and add the sultanas to a small bowl. Cover with boiling water then set aside to soak while you prepare the remaining ingredients.
In a large bowl whisk together the mashed banana, egg and olive oil. Next add in the dry ingredients then the finely diced apple, drain the sultanas then add them into the bowl.
Mix until the ingredients and well combined and the sultanas and apple are distributed evenly. The mixture will be quite wet and sticky.
Next, spoon portions of the mixture and with wet hands shape into cookies. Bake for around 12-14 minutes or until the cookie is lightly golden and the mixture bounces back when touched lightly and cool on a wire rack.
Freezing the Apple Oat Cookies
These cookies freeze well. When cooled completely you can pop these into a container or reusable ziplock bag and freeze for two – three months. When you are ready to eat them defrost in the fridge overnight.
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- This Apple Raspberry Breakfast Oat Slice is perfect for those busy school mornings.
Do you love this recipe? Remember to rate it ★★★★★
Apple Oat Cookies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 9 reviews
- Author: Bernadette - Goodie Goodie Lunchbox
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Western
Description
These delicious Apple Oat Cookies have no added sugar and are sweetened only with fruit, they are deliciously wholesome and totally kid approved. These Apple Oat Cookies are nut and dairy free and they are fantastic for school lunches. They are also great for baby led weaning (9 months plus) as they are soft and full of goodness.
Ingredients
Scale
- 1/2 cup sultanas (80g)
- 1 ripe banana (150g)
- 1 egg
- 1/2 cup extra virgin low flavour olive oil (125ml)
- 1 1/2 cups of quick oats (140g)
- 1/2 cup of plain wholemeal flour (60g)
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 small apples, peeled and finely diced (200g)
Instructions
- Preheat your oven to 180c fan forced and line a tray with baking paper
- Soak the sultanas by putting them in a small bowl and covering with boiling water and set aside while you prepare the remaining ingredients.
- In a large bowl whisk together the mashed banana, egg and oil until well combined.
- Then add in the dry ingredients and the diced apple and soaked, drained sultanas and mix until well combined.
- Next, spoon generous tablespoons of the mixture onto the tray and with wet hands shape the mixture into cookies. The mix will be sticky so keep your hands wet while shaping the cookies.
- Bake the Apple Oat Cookies for around 12 – 14 minutes or until the cookie is lightly golden and the mixture bounces back when touched lightly and cool on a wire rack.
As always, if you make these come get social with me. I love to see your pictures, so remember to get a happy snap and share with me on Instagram or Facebook.
Happy baking,
Bernadette x
2K Shares
40 Comments
Kelly
February 3, 2022 at 10:17 am·Reply
Hi,
Is their a banana substitute as our school has banana allergy?
Thanks 😊
Bernadette
February 8, 2022 at 8:02 pm·Reply
I have not tested but apple sauce might work well in these cookies. Or you could replace with 1/3 cup packed brown sugar. Bernadette x
Alex
January 18, 2022 at 8:54 pm·Reply
We made these for the first time the other day and have already eaten most of them. We substituted chopped medjool dates for the sultanas and didn’t bother peeling the apple and they were delicious. Toddler and baby approved.
Bernadette
January 19, 2022 at 6:14 am·Reply
These are one of my favourites too! Bernadette xx
Ben
June 27, 2021 at 8:59 am·Reply
These are fantastic and they look great too.
Bernadette
July 1, 2021 at 3:42 pm·Reply
Thanks so much! We love them too. Bernadette x
Liyana Advani
May 4, 2021 at 4:16 am·Reply
Hi,
Do the raisins need to be soaked in hot water as well similar to the sultanas?Bernadette
May 12, 2021 at 10:36 am·Reply
Yes they do 🙂
Emma
April 16, 2021 at 5:01 am·Reply
Hi, can 10 months old eat this? Thanks!
Bernadette
April 17, 2021 at 9:05 am·Reply
Hi Emma – the biggest consideration would be the sultanas as they can be choking hazards.I have seen a few different guidelines around, some say from 9/10 months and others say after 12 months. You could check with your GP for their advice to be on the safe side or just omit from the recipe as it would work fine without them. Bernadette x
FaireeNav
November 14, 2019 at 12:58 am·Reply
Can I add chocolate chips and avoid using apples as I have to cook them
Now and the only thing I don’t have are apples . Also I have rapeseed oil at home Can I use that instead of olive oil ??Bernadette
November 15, 2019 at 5:30 am·Reply
I have not tested with chocolate chips and without apple as these are an apple based cookie. I would recommend checking out these cookies https://www.goodiegoodielunchbox.com.au/healthier-monster-cookies/ if you would like something that is not apple based. Also I prefer to bake with olive oil but you could substitute with a different oil. Bernadette x
Kristin
July 13, 2019 at 11:55 am·Reply
Are these cookies crunchy at all? My biggest issue with no sugar cookies is they are too soft. My toddler is very picky about texture and won’t eat a soft cookie. I’ve made sugar free cookies with banana, almond, and chopped chocolate (adds sugar obviously) and they were delicious!! BUT my guy wouldn’t eat them because they didn’t feel right in his hand, even though he loves those flavors. Any suggestions? Thanks!
Bernadette
July 14, 2019 at 5:52 am·Reply
Hello – they are soft and slightly chewy. I have a gingerbread recipe that’s crunchy https://www.goodiegoodielunchbox.com.au/low-sugar-gingerbread-cookies/ – hope he enjoys x
Philippa Hocking
Baked these today for my 3yr old, had to hold him back from eating the whole batch! Great recipe and one I shall definitely be using again.
Bernadette
May 20, 2019 at 8:19 pm·Reply
Thanks so much for letting me know! Bernadette x
Halabl khoury
February 12, 2019 at 1:13 am·Reply
For how long can i store them in the freezer?
Thank youBernadette
February 12, 2019 at 4:36 pm·Reply
Baked goods can be stored two-three months in the freezer. Thank you, Bernadette
February 2, 2019 at 11:52 pm·Reply
Can you use applesauce I stead of the diced apple?
Bernadette
February 3, 2019 at 5:55 am·Reply
I haven’t tried. I’d say maybe. The mix would get quite wet with applesauce. Thanks, Bernadette x
Kristen
January 22, 2019 at 6:00 am·Reply
These look delicious! I’d love to try them but would need to exclude the egg as my son is on a dairy free (egg included) diet! Would you have a recommendation for a substitute for the egg?
Bernadette
January 22, 2019 at 8:32 pm·Reply
You could try a chia egg but I have not tested. Bernadette x
Jules
April 27, 2020 at 6:57 pm·Reply
I made these with cranberries instead of sultanas and melted butter in place of the oil as I didn’t have all the ingredients as per the recipe, and they were great! Three of us polished off the batch over morning tea, afternoon tea and dessert! Thanks for the recipe, love these healthy options, not sickeningly sweet like too many recipes.
Bernadette
April 27, 2020 at 7:34 pm·Reply
Thanks so much for letting me know! The addition of cranberries sounds fantastic! Bernadette x
Susan
January 12, 2019 at 3:51 am·Reply
Hi, can you use regular olive oil or regular virgin olive oil?
Bernadette
January 12, 2019 at 5:23 am·Reply
hi Susan, for baking I use low flavour extra virgin olive oil. The issue with some olive oils is that they have a distinctive taste which, in baking, is not a great thing. So as long as your oil is low flavour then I would use it. Thanks Bernadette x
Ev
August 28, 2018 at 10:18 am·Reply
Hi Bernadette, just made these cookies. Super simple and super healthy! I added some dates as well. They are delicious but are they supposed to be soft or have I not cooked them long enough 🤔. 20 25 mins cos I forgot about them. Oops. Didn’t burn them. They look great!
Bernadette
August 28, 2018 at 10:54 pm·Reply
Hello! Thank you so much for baking, and yes these are seriously packed with goodness. They are meant to be soft and a bit chewy so it sounds like you cooked them perfectly – even if they were left in a little longer. I find my oven runs hot but that’s the time I base the recipes on. Thanks for baking! Bernadette x
Rachael
April 17, 2021 at 5:51 pm·Reply
Made these in the thermomix this afternoon with my 4yo. We used 1/4 dried apple and 3/4 fresh, and cranberries instead of sultanas- at her insistence. They’re really delicious but I’m not sure I’d call them a cookie- they’re very soft although they hold together well. The consistency is more cake-y or even like a baked fritter. Either way, they’re yummy and my girls devoured them. Will definitely make again.
Bernadette
April 18, 2021 at 7:11 am·Reply
Thanks for the feedback Rachael and for baking, glad they are a hit. They’re definitely a cake-ier cookie, but I’d still categorise them as a cookie over a fritter 🙂
Samantha John
August 28, 2018 at 12:31 am·Reply
These are fantastic! Just whipped them up with my 3 year old and they’re perfect for my 11 month old to snack on or even have for breakfast since she’s teething and refusing the spoon. Looking forward to trying more of your recipes!
Bernadette
August 28, 2018 at 6:25 am·Reply
Thanks so much for letting me know! I hope you have as much success with my other recipes! Happy baking, Bernadette x
Amy
August 3, 2018 at 5:38 am·Reply
These sound lovely! Do you know if they will work with regular porridge oats?
Bernadette
August 3, 2018 at 6:02 am·Reply
I believe they might but have not tested this way. Bernadette x
Tamara
June 30, 2018 at 10:08 pm·Reply
I love a recipe where everything is already on hand but even better these came together so quickly they held my two year olds attention throughout the whole mixing process. These are going to be very welcome addition in the daycare lunchbox. Thank you
Bernadette
June 30, 2018 at 10:23 pm·Reply
Thanks so much for baking and for your feedback! Glad you love the recipe x
June 24, 2018 at 11:36 pm·Reply
I made these with my 6yr old yesterday. We made a double batch for a couple of reasons 1) so we have plenty for lunchboxes and 2) my son is learning fractions and this is the best way for him to understand it. It is funny how he struggles to answer 1/2 + 1/2 on paper but when doubling a recipe he has no problem! Anyway, they were delicious and I’m very happy we made the double batch!
Bernadette
June 24, 2018 at 11:44 pm·Reply
Thanks for baking Amy! I love that idea about using baking to understand fractions and will definitely use this idea to help my 6 year old too!
Anniken
June 17, 2018 at 12:00 pm·Reply
Do these freeze well?
Bernadette
June 18, 2018 at 8:58 am·Reply
Yes they do – so perfect for making ahead and having ready for school lunches or snacks at the ready! Happy baking, Bernadette x
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About Me
Bernadette Hanly
Hi! I'm Bernadette and I love sharing recipes that are easy and can be made with your kids. My aim is to share with you (generally) nutritious, (always) delicious food that my family eats (mostly – I have young children that sometimes hunger strike for no reason).
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