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Applesauce Raisin Cookie Recipe

Thelma is a former field editor for "Taste of Home" magazine and has a huge collection of recipes submitted to her from cooks across the US.

There's nothing better than a plate of applesauce raisin cookies with a glass of milk!

There's nothing better than a plate of applesauce raisin cookies with a glass of milk!

A Delightful Anytime Snack

These cookies are the perfect choice for a bedtime snack, with a morning cup of coffee or to put in a school lunchbox. In addition to being easy to make, they keep well.

I deviate from the recipe a little when making these. Instead of regular brown sugar, I use the Splenda brand and use half of the amount of sweetener called for.

For ease in making these cookies, I use store-bought applesauce. In my opinion, the best type is chunky with cinnamon. I add extra cinnamon to make them more flavorful.

You can adapt this recipe to reflect your family's taste. You can add dried cranberries instead of raisins and replace the walnuts with pecans. The cookies have a soft cakelike texture which makes them popular with seniors who may have trouble eating hard or crispy cookies. In that case, you can omit the nuts altogether.

Cook Time

Prep timeCook timeReady inYields

20 min

10 min

30 min

36 cookies, depending on size


  • 2 eggs, beaten
  • 2 3/4 cups all purpose flour
  • 1 1/2 cups brown sugar, packed
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup applesauce
  • 1/2 cup shortening
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1 cup chopped walnuts, optional
  • Ice cream topping syrup caramel, optional

Table Used for Converting Sugar Measurements to Splenda

Table by author, the Country Homemaker.

If recipe calls for:Use this amount of Splenda:

1 cup of sugar

1/2 cup of Splenda

1/2 cup of sugar

1/4 cup of Splenda


  1. Preheat oven to 375°F.
  2. In a large mixing bowl, blend eggs together.
  3. Add the rest of the ingredients to the eggs, except the raisins, walnuts, and caramel ice cream syrup.
  4. Mix with an electric mixer on medium speed until well blended (about 2 minutes).
  5. Add raisins and nuts if using. Blend in well with a mixer.
  6. Drop rounded teaspoonfuls onto a non-stick cookie sheet.
  7. Bake for 10 minutes, then remove cookies from the cookie sheet and place them on a cooling rack.
  8. When completely cooled, place the rack on top of a piece of waxed paper. Spoon a little caramel ice cream syrup on top of each cookie if desired. The waxed paper will prevent you from having a sticky countertop to clean as it can be thrown away.
Cookies cooling on rack

Cookies cooling on rack

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© 2018 Thelma Raker Coffone