Apple oatmeal cookies for Sasha


Apple oatmeal cookies for Sasha
These soft, no-sugar-added apple and oat cookies are ideal for very young children.
8,540 5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: March 30th 2025
For 50 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Cooking: 20 min.
All in all: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 3 min.
Apple oatmeal cookies for Sasha
Pour 200 g stewed apple (compote) and 150 g rolled oats into a small bowl and mix.

Stage 2 - 3 min.
Apple oatmeal cookies for Sasha
Add 1 egg, 3 g baking powder and 50 g apple syrup.

Stage 3 - 1 min.
Apple oatmeal cookies for Sasha
Mix again.

Preheat oven to 180°C (360°F).

Stage 4 - 5 min.
Apple oatmeal cookies for Sasha
Place a sheet of baking paper on a baking sheet, and spread the mixture over it in small heaps (if you can, use a piping bag).

Stage 5 - 20 min.
Apple oatmeal cookies for Sasha
Bake for 15-20 minutes at 180°C (360°F). We want the cookies to be very soft, so we don't want to overcook them.

Stage 6
Apple oatmeal cookies for Sasha
Leave to cool, then place in a sealed jar for storage.
Remarks
You can replace applesauce with other fruits, such as pears or plums.
Keeping: Several days in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=10 %500 RDI=50 %20 RDI=3 %2,120 RDI=110 %8,880 RDI: 110 %
Per 100 g8 RDI=3 %110 RDI=10 %4 RDI=1 %470 RDI=20 %1,960 RDI: 20 %
Per piece010 RDI=1 %040 RDI=2 %180 RDI: 2 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg
How much will it cost?
  • For 50 pieces : 2.40 €
  • Per piece : 0.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Breton apple and rhubarb tart
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.
December 30th 201951 K5 1 hour 45 min.
Ham and cheese slices with spring onions
Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..
May 22th 201953 K 40 min.
Red cabage salad with toasted almonds
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.
May 26th 201949 K5 30 min.
Springtime mixed salad
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.
June 5th 201984 K 25 min.
Yeast-based flaky dough (for croissants)
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...
June 9th 2019162 K 4 3 hours 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page