Applesauce in Cookies

By Mark -

The Effect of Applesauce in Cookies

As you may know, some people use applesauce in baked goods instead of fat.  I wanted to see how well it works in cookies, so I tried a couple of experiments.  Here's what I learned.

Fat is essential for the texture of a cookie.  I would not recommend replacing more than half the fat with applesauce.  Even replacing half the fat has a profound effect on the texture.  It makes it chewier, and gives it a texture somewhere between a proper cookie and a dense muffin.  It's still recognizable as a cookie, but it's definitely not the same cookie.

When replacing fat with applesauce, using an equal amount by volume.

Even unsweetened applesauce adds sweetness.  For every 1/2 cup of unsweetened applesauce, reduce the recipe's sugar by about 1/4 cup.

Applesauce adds flavor, but it's subtle because of the small amount you would use.

Cookies with applesauce (replacing half of the fat) don't spread much in the oven.  You should flatten them before baking.

Cookies made with applesauce (replacing half of the fat) don't get as hard when frozen.  I don't know why, but I suspect it's because of the pectin.

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