No Butter Choco-Chip Cookies

No Butter Choco-Chip Cookies


"These have a lot of oats in them too. This is such a hit in my family. My 16-month old even loves them. I use applesauce instead of butter and cut down on the sugar. You can replace the butterscotch chips with additional chocolate chips if you prefer."

Ingredients 30 m {{adjustedServings}} servings 70 cals

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Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 70 kcal
  • 4%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, mix together the applesauce, white sugar and brown sugar until well blended. Beat in the eggs and vanilla. Gradually stir in the flour and oats, then fold in the chocolate chips and butterscotch chips. Drop by heaping spoonfuls onto the prepared baking sheets.
  3. Bake for 12 to 15 minutes in the preheated oven, until the bottoms are golden. Cool on wire racks. Tip: when you take them out, put them on a spread out paper bag. It'll absorb even more grease and it's easy clean-up.
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Reviews 26

  1. 29 Ratings


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! :)


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.


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.