These chewy apple cinnamon cookies are soft, cozy, and packed with warm fall flavor. Made with applesauce instead of fresh apples, they have all the comforting flavors of apple pie in an easy drop cookie. White chocolate chips add just the right amount of sweetness, and because there's no peeling or chopping apples, they're surprisingly simple to make. These are such a great fall treat for any cookie lovers in your life.
As you probably already know by now, apple is one of my favorite fall flavors. If you're as obsessed with cozy apple desserts as I am, you'll also love my Gluten-Free Apple Crisp and Apple Pie Cheesecake for easy fall desserts, or these Easy Apple Muffins for breakfast with a cup of coffee.
I am SO excited to put this recipe out into the world and tell you all about these apple cinnamon cookies. I wanted to take all of those warm apple pie flavors and wrap them up into one deliciously soft cookie. We've got a good amount of moisture going on thanks to the applesauce and brown sugar.
Another fun fact about these cookies? We don't actually put any apples in them! Crazy, right? The applesauce gives them the perfect amount of apple flavor, and I think that makes it even easier to whip these cookies up on a whim -- no peeling or chopping necessary!
When my husband tried these for the first time, he told me they taste like Thanksgiving. Just like warm apple cider or sticky-sweet caramel apples, this flavor profile just screams fall to me.
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Why These Cookies Don't Need Fresh Apples
You read that correctly, we're making super soft, delicious cookies that taste like cinnamon apples and warm apple pie WITHOUT any fresh apples. The reason we're not using fresh apples is because apples release moisture and alter the texture of the cookie dough. I wanted a classic, soft and chewy cookie and didn't want that extra moisture to change that classic texture.
Instead, we're using applesauce to achieve that irresistible apple flavor. Applesauce helps keep these cookies chewy, and even acts as an egg substitute so we're able to get away without using eggs in this recipe! With the applesauce, we get perfectly chewy cookies every time without worrying about them being too cakey or wet. That's what gives these cookies their signature soft, bakery-style texture.
If you're looking for a dessert with real apples instead, my Air Fryer Apples are a quick and easy option that pairs perfectly with ice cream, oatmeal, or yogurt.
Why You'll Love These Apple Cinnamon Cookies
- Soft, chewy cookies with cozy apple pie flavor
- No fresh apples to peel or chop
- Naturally egg-free thanks to applesauce
- Easy to make with pantry staples
- White chocolate chips are delicious but optional
Ingredient Notes and Substitutions
Flour
My favorite gluten free flour blend is Bob's Red Mill 1 to 1 flour. If you're using a different blend, make sure it contains xanthan gum. Otherwise, you can use AP flour if you are not looking to make these cookies gluten free.
Cinnamon and nutmeg
These are my favorite spices to use in these cookies! They truly give these apple cinnamon cookies that pie-like flavor. My Apple Cinnamon Scones have many of the same warm spices!
Brown sugar
I highly recommend light brown sugar in this recipe, but you can use dark brown if that's all you have on hand.
Applesauce
You want to make sure you're using 100% pure unsweetened applesauce with no added ingredients. This is what gives us all of that delicious apple flavor AND as an added bonus, it's a great egg substitute.
I would recommend against using sweetened applesauce only because then you have less control over how sweet your cookies will actually be. You can use cinnamon applesauce for a boost of cinnamon flavor, just note that the flavor will be stronger.
Feel free to use little cups of applesauce or the kind that comes in a jar. Homemade applesauce works too, as long as it's smooth and unsweetened. I would NOT substitute apple butter for the applesauce.
White chocolate chips
It's my strong belief that white chocolate chips just work so well in these cookies! You can leave them out or reduce the amount, if you'd like.
Why This Recipe Works
- Applesauce keeps the cookies soft and chewy while adding concentrated apple flavor.
- Chilling the dough prevents spreading and helps create thicker cookies.
- White chocolate chips add sweetness that balances the warm cinnamon and nutmeg.
- Brown sugar adds moisture and richness, helping create soft, chewy cookies instead of crisp ones.
Step-by-Step Instructions
This is a super straightforward cookie recipe, much like any other drop cookies you've made before.
STEP ONE: You'll start by combining the dry ingredients in a small bowl. Whisk it all up, then set aside for now.
STEP TWO: Get started on creaming the room temperature butter with both sugars. The brown sugar not only will give you a nice soft texture, it also adds a rich flavor that I just love in these cookies.
STEP THREE: Next, add the vanilla extract and applesauce and continue mixing until it's all incorporated.
STEP FOUR: Add the dry ingredients into the wet ingredients and mix on low speed until the soft cookie dough starts to form. Make sure to scrape the sides of the bowl along with any flour that might be hanging out at the bottom.
STEP FIVE: Turn off your mixer and stir in the white chocolate chips.
STEP SIX: Now, this recipe does require a bit of chill time, which I know can be a turn-off for those of us out there who are simply too impatient but it will keep your cookies from spreading in the oven. So, cover and pop the dough into the refrigerator for 30 minutes.
STEP SEVEN: When your 30 minutes are up, preheat the oven to 350ยบF and line a baking sheet with parchment paper or silicone baking mats. You may need a couple of baking sheets, depending on how much you can fit on each one. Scoop out your dough using an ice cream scoop and drop them a couple of inches from each other. Bake for 10-12 minutes.
Looking for another easy apple dessert to bake this fall? My Air Fryer Apple Fritters have many of the same warm cinnamon flavors but come together in a completely different way.
Expert Tips
- My #1 tip is always to weigh your flour using a scale. This is the best way to ensure accuracy, and the weight of 1 cup of flour will vary depending on which brand you are using. We'll need 259 grams of flour for this recipe.
- Don't skip chill time - it's so important! These cookies will still spread a bit, but the chill time helps us avoid over-spreading. This is a very important step!
- Scoop evenly for consistent cookies. You can use a cookie scoop, tablespoon, regular spoon - whatever you have on hand. Just make sure to keep it consistent.
- For perfectly round cookies, use a round cookie cutter or large glass to gently swirl each cookie immediately after baking while it's still warm.
- The centers of the apple cinnamon cookies may seem soft and under-baked when you first pull them out of the oven, but trust me. You don't want to over-bake these.
- Let the cookies cool on the baking sheets for at least 30 minutes. They will continue cooking and this rest time will help them set up. If you grab them too soon, they will fall apart.
- The white chocolate chips are completely optional, but I find that the sweetness balances the spice from the cinnamon and nutmeg beautifully. If you don't want to use them, no need to substitute with anything else.
Frequently Asked Questions
Because fresh apples add a lot of moisture, they can make cookies cakey or cause them to spread differently. Applesauce gives these cookies that cozy apple flavor while keeping the texture soft and chewy. Combined with the warm spices, the applesauce creates a flavor that's reminiscent of apple pie without needing chunks of fresh apple.
I don't recommend it. Fresh apples release moisture differently than applesauce and won't blend evenly into the dough, which can affect both the texture and bake time. If you're looking for cookies with pieces of apple, it's better to use a recipe that's specifically developed for fresh apples.
Yes! Cinnamon applesauce works well in this recipe and adds an extra boost of warm spice. If you're using sweetened cinnamon applesauce, just know the cookies may be slightly sweeter than intended, but the difference is usually minimal.
Absolutely! Just use your favorite non-dairy butter and also make sure the white chocolate is dairy free.
Dry cookies are usually caused by adding too much flour or baking them a little too long. I recommend measuring flour with a kitchen scale if you have one, or fluffing and spooning it into the measuring cup before leveling it off. These apple cookies should still look slightly soft in the center when you take them out-they'll continue setting as they cool.
There are a few common reasons:
- The butter was too warm.
- The dough wasn't chilled long enough.
- Too little flour was measured.
- The baking sheet was still warm from a previous batch.
For thick, chewy cookies, be sure to chill the dough as directed and measure the flour carefully.
You can store these cookies in an airtight container at room temperature for up to 4 days.
Yes! The cookie dough can be covered and refrigerated for up to 48 hours before baking. If it's been chilled for an extended period, let it sit at room temperature for 10-15 minutes if it's too firm to scoop.
Yes. Once the cookies have cooled completely, store them in a freezer-safe container for up to 3 months. Let them thaw at room temperature before serving. If you're planning your fall baking lineup, don't miss my collection of Gluten-Free Fall Desserts for even more apple and pumpkin recipes.
Yes. The cookies will still be delicious without them. The white chocolate adds sweetness and pairs nicely with the apple and cinnamon flavors, but the recipe works well either way.
These cookies get their apple flavor from applesauce rather than apple pie filling or fresh apples. The combination of applesauce, cinnamon, nutmeg, and white chocolate creates a warm, cozy flavor that's similar to apple pie while keeping the cookies soft and chewy.
If you love this recipe, you'll definitely want to check out my gluten-free fall dessert roundup for even more cozy pumpkin and apple ideas.
Watch How To Make This Recipe
Did you try my chewy apple cinnamon cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Related Recipes To Try
๐ Recipe
Chewy Apple Cinnamon Cookies
Ingredients
- 1 ยพ cup (259g) flour* (I use Bob's Red Mill 1 to 1)
- ยฝ teaspoon baking soda
- ยฝ teaspoon salt
- ยผ teaspoon cinnamon
- โ teaspoon nutmeg
- ยฝ cup (118g) unsalted butter room temperature
- โ cup (133g) light brown sugar packed
- ยฝ cup (100g) granulated sugar
- โ cup (85g) unsweetened applesauce* room temperature
- ยฝ teaspoon vanilla extract
- โ cup (113g) white chocolate chips
Instructions
- In a small bowl, whisk the flour, baking soda, salt, cinnamon, and nutmeg together. Set aside.1 ยพ cup (259g) flour*, ยฝ teaspoon baking soda, ยฝ teaspoon salt, ยผ teaspoon cinnamon, โ teaspoon nutmeg
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the applesauce and vanilla extract and beat until combined.ยฝ cup (118g) unsalted butter, โ cup (133g) light brown sugar, ยฝ cup (100g) granulated sugar, โ cup (85g) unsweetened applesauce*, ยฝ teaspoon vanilla extract
- Pour the dry ingredients into the wet ingredients and mix on low speed until just combined. Stir in the white chocolate chips.โ cup (113g) white chocolate chips
- Cover and chill the dough in the refrigerator for 30 minutes.
- Preheat oven to 350ยฐF and line a baking sheet with parchment paper. Scoop cookie dough out onto baking sheet and bake for 10-12 minutes. The cookies will look soft. Allow cookies to cool on the baking sheet for 30 minutes before serving.
Notes
- Make sure to use 100% pure unsweetened applesauce with no added ingredients.
- It's important to allow the cookies to cool for at least 30 minutes before moving off of the baking sheets. They will be soft when you first remove them from the oven, and will likely fall apart if you don't allow them to cool and set properly.ย
Rachel Dawson says
These cookies came out soo good! I was looking for apple cookies, so I had apples instead of apple sauce, but I quickly turned those apples into sauce (2 apples were the perfect amount) and whipped up these cookies. They came out great!
Taleen Benson says
I'm so happy to hear that Rachel, thank you!
Kimber says
Iโve made these twice now! For a stronger apple flavor, I added some diced apple to the dough. I also added some caramel bits to go for a caramel apple vibe!
Taleen Benson says
That sounds delicious! Thanks so much Kimber.