Oatmeal cookies prepared with vacuum belt dried (VBD) apple pomace (AP) and varying dough moisture content (MC) were evaluated for physical, chemical and sensory properties. Higher AP substitution resulted in higher aw and produced lighter with stronger yellow saturation. Increased AP also increased cookie thickness, but decreased cookie width and spread factor. Greater AP substitution resulted in tougher and chewier cookies. Total dietary fiber (TDF) and total phenolics content (TPC) increased with more AP. No significant difference was found in overall acceptability from sensory evaluation. Physicochemical and sensory properties were evaluated for an extruded oat-based cereal product with VBD apple pomace substitution and varying exit temperatures. Increased AP did not greatly affect (p0.05) textural properties or sensory ratings. Hardness and crispness were not statistically different between treatments. Higher AP resulted in darker and more yellow saturated product. TDF and TPC increased with increasing pomace level.