Peanut butter apple sauce cookies are a happy welcome to fall snacking! On the first bite of these cookies, you’ll be transported to an apple orchard, where you can taste the flavor of fall!
When I say the words “fall flavors”, what foods and tastes come to your mind?
For many people, fall recipes include pumpkin or cranberries. I agree that they’re awesome flavors, as evidenced by my recipes for low carb chocolate pumpkin pie bars, cranberry pear scones, and pumpkin bacon streusel muffins. But let’s not forget to add the healthy, well-loved apples to the list!
This year, apple is the flavor of the season, so let’s roll with it! I’ll show you how to incorporate apple sauce and apple juice into delicious apple sauce cookies. Not only are they flavorful and yummi, they’re a bit more nutritious and wholesome than traditional cookies. This is because I used the apple sauce and apple juice as a replacement for some of the fat in the recipe. The result is a very soft, moist, almost muffin-like cookie, packed with the flavor of fall!
Of course, no fall cookie is complete without a fun ingredient or two, which is where the fall variety of Peanut Butter M&M’s and the new Candy Apple M&M’s come into the picture perfectly. I’ve seen the fall-colored peanut butter M&M’s before, but when I was at Walmart last week, I saw bags of the Candy Apple variety. They were in a display back in the garden center (which was being converted over to fall seasonal products).
One of my favorite healthy snacks is peanut butter on apple slices, which I got the inspiration to add Peanut Butter M&M’s to these apple sauce cookies. Next time I make them, I’m going to try them with the candy apple M&M’s though, because I really love candy apples, too!
When I went to the juice and canned fruit aisle to get the Mott’s products for the recipe, I noticed the convenient lunchbox sized bottles of apple juice and sauce. Normally, I get the big 64 ounce jug, but the bottles are perfect for Brian to take to work.
Peanut Butter Apple Sauce Cookies – BAKING TIPS
- Be aware that this batter is very wet. When you put the dough onto the baking sheet, it’ll spread out quite a bit. But as you can see in my photos, the cookies still rise and bake up nicely.
- What I didn’t know until it was too late is that the wet batter will pull the color of the M&M’s into it. I ended up with some very purple looking cookies! The way to avoid that is to leave the M&M’s out of the batter when you’re mixing it up. Just tuck them in after you’ve scooped the dough onto the pan and your cookies will be prettier than mine. Good thing for me, the appearance had no negative effect on the taste. These applesauce cookies are downright yummi!
- These cookies are best served warm (perhaps with a mug of warm apple cider). If you’re going to keep them more than 1-2 days, wrap them well and refrigerate them. Because of the amount of liquid in the batter, I’m not confident that they’ll freeze well. If you try it and find out differently, please let me know!
What is YOUR favorite flavor of fall? Please leave a comment below to let me know!
I hope you love these peanut butter apple sauce cookies. Here’s the recipe.
Peanut Butter M&M Apple Sauce Cookies
- 1 cup rolled oats (not quick cooking)
- 4.2 ounces (1 cup) whole wheat flour
- 2.1 ounces (1/2 cup) low carb baking mix*
- 7.5 ounces (1 cup) Erythritol**
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla bean paste or extract
- 1 large banana, mashed
- 1/3 cup peanut butter
- 1 cup apple sauce
- 2 tablespoons unsweetened apple juice
- 1 cup peanut butter M&M's
- Heat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Add dry ingredients to large mixing bowl; whisk to combine.
- Add wet ingredients to a medium mixing bowl; whisk to combine. Stir wet ingredients into dry ingredients. Use a large mixing spoon to fold in the M&M's.
- Use a medium (2 tablespoon) cookie scoop to place balls of dough onto prepared baking sheet.
- Bake at 375 for 10-12 minutes. You want the cookies light, fluffy, and slightly browned on the edges, but still a little moist in the center when coming out of the oven.
- Allow cookies to cool on pan for 2-3 minutes before transferring to a wire rack to cool completely.