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Chocolate ‘Cinnful’ Cookies

Cake-y Chocolate chip cookies with cinnamon are baked in cupcake papers.

Applesauce crunch named chocolate ‘cinnful’ cookies

These cookies made with ’cinn’amon and nutmeg, are a long standing family favorite. They have some nut texture but overall, are a very soft, cake-y cookie. The combination of chocolate, spices and applesauce is stellar. Recently I was away on business and pleasure for a couple of weeks.

My daughter called one evening and requested that we bake off a double batch of these cookies when I returned and then share the recipe. So here we are and now our freezer is stocked with small packages to grab when a sugar attack strikes. Besides making cookies, try baking some in a muffin tin. A more vertical shape, you can bake more dough at a time and serve them in a small colorful package. This is an updated name, formerly they were known as Applesauce Crunch Cookies.

Recipe: Chocolate ‘Cinnful’ Cookies

Prep Time: 10 Min | Cook Time: 45 Min | Yield: 4 doz cookies or 3 doz muffins | Level: Easy


  • 2 cups applesauce
  • 2 tsp baking soda
  • 2 cups sugar
  • 1 cup shortening
  • 2 eggs, beaten
  • 3 1/2 cups flour
  • 2 tsp freshly grated nutmeg
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 12 oz pkg semi-sweet chocolate chips
  • 2 cups rolled oats
  • 1 cup walnuts, coarsely chopped

1 Preheat oven to 350 degrees.
2 In a 3 cup liquid measuring cup or bowl combine the applesauce and baking soda and let set. It needs just a little head space because the soda causes the applesauce to expand.

3 In the meantime, in a large bowl cream the sugar and shortening.

4 Add the eggs and combine.  Stir in the applesauce mixture.

5 Combine the flour, nutmeg, cinnamon and salt. Add 1/4 of the flour mixture at a time stirring after each addition.

6 Add chocolate chips, oats and nuts and mix to blend.

7 Drop by one heaping tablespoonful on greased baking sheet and bake until lightly golden, about 13-15 minutes.

Line a muffin tin with cupcake papers, fill 2/3 to 3/4 full and bake for 21-23 minutes.

Dish Designer

  • Exchange semi-sweet for milk chocolate chips.
  • Exchange rolled for quick oats.
  • Exchange walnuts for pecans.

Inspiration – Norma Horton
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 18, 2012

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8 Responses to Chocolate ‘Cinnful’ Cookies

  1. holly June 10, 2011 at 11:34 pm #

    My favorite cookie………love the muffin idea!

    • helenhorton June 11, 2011 at 8:19 am #

      It makes a dense sweet muffin and freezes even better than the cookies.

  2. Jo Ann June 13, 2011 at 8:27 am #

    I love these cookies–but only with semi-sweet chocolate chips. We have always made these cookies with applesauce either from a plastic jar or a glass home canning jar. We just tried them using applesauce from a tin can and it was a disaster. It appeared that the reaction from the baking soda was affected by the fact that the applesauce had been in a tin can. The applesauce turned a funny gray color and the cookies did not rise properly. Funny though the muffins still worked great. Thanks for a great idea!

    • helenhorton June 13, 2011 at 8:44 am #

      Good to know. I haven’t used canned applesauce in this recipe before. And I favor semi-sweet chocolate chips too. My favorite combination is semi-sweet chocolate, regular rolled oats and walnuts. Design your own combination for your family.

  3. Sharon June 16, 2011 at 1:11 am #

    I will have to try these cookies SOOON! I don’t think that I have ever made them. The cinnamon with chocolate chips sounds yummy.

    • helenhorton June 16, 2011 at 7:13 am #

      The chocolate/cinnamon combination reminds me of mexican hot chocolate. Really really good.

  4. Rachel September 27, 2012 at 5:27 pm #

    I have always loved these cookies. Who would have guessed as muffins they are even more delicious! Made these as muffins today like you suggested and now that they are in muffin form I will feel less guilty having them for breakfast tomorrow.

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