Second time was the charm for these low-sugar tea cookies.

I made the first batch in an attempt to find a dessert recipe for the staff at Lee Financial Group Hawaii, who’d asked for some sweets without processed or artificial sugar.

I tried a cookie that used applesauce and diced apples as the only sweetener. It baked up nicely, with a tender texture like a muffin. But the taste was disappointing. Honestly, it could have used some sugar, a losing proposition.

Although ready to chuck the recipe, I passed the cookies around the office anyway, figuring that hungry people will eat anything and — surprise! — quite a few tasters enjoyed the delicate flavor. The fact that it wasn’t very sweet was viewed as a plus.

So I tried again, this time adding some diced dried apricots as well, to boost the sweetness for my own sake and to give the cookies a little more substance.

Result: This is an adult cookie, something that would be nice with a cup of coffee or tea. I could see it as a breakfast item, or served with afternoon tea, if you do that sort of thing.

The base is a dough of flour and oats, with a boost of cinnamon. To this you add 1-1/2 cups of mix-ins that appeal to you: chopped fresh fruit, berries, dried fruit and/or chopped nuts. Mix and match to get that 1-1/2 cup total.

And here’s a trick: If you’re open to a slight breaking of the rules, dust the finished cookies with powdered sugar for just a hint more sweetness.

APPLESAUCE TEA COOKIES

By Betty Shimabukuro

• 1 cup applesauce
• 2 eggs
• 1/2 cup softened butter
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1-1/2 cups total mix-ins: Diced fruit, berries, raisins or other dried fruit, chopped nuts

Heat oven to 375 degrees. Lightly grease cookie sheet or line with baking parchment.

In a mixing bowl, whisk together applesauce, eggs, butter and vanilla until smooth.

In a separate bowl, combine flour, oats, baking soda, salt and cinnamon. Gradually add to applesauce mixture, until incorporated.

Fold in mix-ins. Drop dough onto prepared cookie sheet, about 2 tablespoons per cookie. Bake 8-12 minutes (cookies won’t brown much). Makes about 2 dozen.

Nutritional information unavailable.

Write By Request, Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or email requests to bshimabukuro@staradvertiser.com.