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Reviewed: Jul. 3, 2007

I didn't have any oats or chocolate chips so I used nuts and cinnamon . It turned out very dense. Not bad...but definitely not a "cookie" taste

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Southern Gal

	Cooking Level: Intermediate Home Town: Jacksonville, Florida, USA
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Reviewed: May 6, 2007

These cookies are good considering they have no butter. I did have to add more flour. My daughter liked them, so they are a nice alternative to other cookies with higher fat content.

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Umm..no. This is my second time using applesauce in a cookie and, unfortunatly, I just can't perfect it..orr even make it right!! I tried to mix the flour as gentle as I could..nothing. Am I supposed to watch out for the oatmeal too?? Oh well..as long as there is chocolate someone will eat them. Thanks, though!!

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Kaley_Rae

	Cooking Level: Beginning Home Town: Seattle, Washington, USA
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Reviewed: Feb. 3, 2007

Oh this one is AMAZING! Very soft and chewy, just what we were looking for. I doubled the recipe and this carried us through a weekend of softball tournaments. I didn't have butterscotch chips and didn't want to add more chocolate so I added some trail mix that's heavy on the seeds like pumpkin and sunflower, and nuts and raisins to up the nutrition content. My 9 year old made these all by herself. Thank you for the great recipe.

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momevans4x

	Cooking Level: Intermediate Home Town: Petoskey, Michigan, USA Living In: Houston, Texas, USA
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Reviewed: Nov. 1, 2006

Yummy cookie - you are not going to get the same texture for a cookie when using applesauce instead of butter, but they are still great! One important thing that I have learned when baking with low fat/fat free products is to NOT overstir (like with muffins) - overstirring activates the gluten in the flour and the lack of fat particles in the batter is what leads to a chewy or rubbery cookie. If you mix all your wet ingredients really well and then mix in your flour just until homogenous (I fold it in with a rubber spatula rather than trying to use beaters) it will help the cookie to maintain more of a cookie texture. Hope this helps! :)

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MEHUNGRY98

	Cooking Level: Intermediate Home Town: Newark, Ohio, USA Living In: Kent, Ohio, USA
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Reviewed: Jan. 18, 2006

I was looking for a healthier, low-fat version of my favorite chocolate chip cookies. I followed the advice of another and increased the amount of flour added to 1 3/4 cups. I also used whole wheat flour instead of all-purpose flour. I also followed their advice and added the 1/2 tsp salt, 1/2 tsp baking soda and 1 tsp cinnamon. Instead of using 2 eggs I used 1/4 cup egg beaters. I was very scepticle when mixing up these cookies, but to my surprise they were really tasty. My 4 year old loved them as well. Great low fat and healthy alternative.

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DES777

	Cooking Level: Intermediate Home Town: Buffalo, New York, USA Living In: Arcade, New York, USA
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Reviewed: Dec. 9, 2005

ew!

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eac123


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Reviewed: Jan. 10, 2005

This recipe sounded wonderful, a great way to use applesauce. unfortunately after 1 bite I decided they were YUCKY. very disappointed.

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ALYSSA12

	Cooking Level: Intermediate Living In: Norwood, Ontario, Canada
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Reviewed: Jan. 30, 2004

Following the recipe's directions, the batter contains a lot of liquid. In addition, the absence of a leavening agent results in a very heavy cookie. I made the following alterations, and the cookies turned out wonderful: increase the flour to 1 3/4 cups or 2 cups (depending on how you prefer your cookies. Test bake one cookie prior to adding chocolate chips, and add flour if needed.); add 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/4 teaspoon cloves; and 1 teaspoon cinnamon. Experiment with different cookie mix-ins.

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C.A.L.


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Reviewed: Oct. 21, 2003

I scaled this to 24 servings and used egg substitute instead of the egg and unsweetened applesauce. Pretty good stuff. The texture is different than your typical toll house variety choco-chip, but the calories and fat content fit right into our diet in my house. Thanks for a great substitute for an all-time favorite.

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CRESTAFIESTA


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Reviewed: Jul. 14, 2003

The dough was very wet so i added more oats and flour. The finished product was kind of rubbery and really the only thing that made it taste good was the chocolate chips. Overall they just weren't all that great.

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JEA315


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Reviewed: Jul. 13, 2003

These cookies are good-especially for people dieting. I used chunky applesauce and they had more of an apple flavor. GREAT when you add about 2 teaspoons of cinnamon to the batter.

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Rachel DeYoung

	Cooking Level: Expert Home Town: Newburgh, Indiana, USA Living In: Valparaiso, Indiana, USA
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No Butter Choco-Chip Cookies

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