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Yield: makes 29 cookies

Author Maryanne Cabrera


  • 1/4 cup unsalted butter, room temp
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg, room temp
  • 1 Tablespoon molasses
  • 1/2 cup apple sauce
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cup rolled oats (old-fashioned oats)
  • 1 cup walnuts, lightly toasted, roughly chopped

Maple Glaze:

  • 1 1/2 cup powdered sugar
  • 4 Tablespoon maple syrup, grade B
  • pinch fine sea salt
  • 1 Tablespoon milk


  1. Preheat oven to 350 degrees F.

  2. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter. Add brown sugar and granulated sugar. Mix until smooth. Add egg, molasses, and apple sauce.

  3. In a bowl, whisk together flour, cinnamon, baking soda, baking powder and sea salt. Add to mixing bowl. Fold in rolled oats and walnuts.

  4. Use a 1 1/2 inch scoop to portion out cookies. Arrange on parchment lined baking sheet at least 2 inches apart. Bake for 13-15 minutes, rotating pans midway through baking. Allow to cool in pan for 3 minutes before transferring to wire rack to cool to room temperature.

  5. Maple Glaze: Whisk together powdered sugar, maple syrup, salt and milk until smooth. If glaze is too thick, add additional milk 1 tsp at a time until desired consistency is achieved. Drizzle glaze over cooled cookies. Enjoy immediately, or allow glaze to harden and set.