Oaty apple sauce cookies
Prep time: 25 minsTotal time: 
Oaty apple sauce cookies
Apple sauce and almond butter stand in for eggs and butter in these lower-sugar cookies. Spiced with cinnamon and drizzled with a maple icing, they bring just the right amount of sweetness to enjoy as a wholesome treat. They’re made with a handful of storecupboard ingredients, bake up in under 15 minutes and are naturally vegan and gluten-free*
Prep time: 25 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 200g whole rolled oats*
- 1 x 190g jar Taste the Difference Apple Sauce
- 140g smooth almond butter, stirred
- 1 tsp maple syrup, plus 1 tbsp
- ¼ tsp ground cinnamon
- ¼ tsp fine salt
- 60g icing sugar
Step by step
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Preheat the oven to 190°C, fan 170°C, gas 5. Line 2 baking trays with baking paper.
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Put the oats, apple sauce, almond butter, 1 teaspoon maple syrup, the cinnamon and salt in a large mixing bowl and stir with a wooden spoon until combined to a thick, sticky batter. Scoop out 9 x 60g portions, then use damp hands to shape into balls. Arrange on the prepared trays, then flatten each one to an 8cm round (they won’t spread in the oven). Bake for 12 minutes, or until turning golden and just firm at the edges. Leave to cool on the trays.
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For the maple icing, sift the icing sugar into a large mixing bowl. Stir in 1 tablespoon of maple syrup, followed by just enough water (½-1 tsp) to give a thick drizzling consistency. Drizzle over the cooled cookies with a teaspoon and leave to set before serving.
*Check your oats are gluten-free, if required.
The cookies will keep for up to 1 week in an airtight tin, or can be frozen for up to 3 months.
