No Butter Choco-Chip Cookies

No Butter Choco-Chip Cookies

25 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
MUDDYBOOTS
Recipe by  MUDDYBOOTS

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 dozen

Directions

  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.

Share It

Reviews (25)

Rate This Recipe
MEHUNGRY98
84

MEHUNGRY98

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! :)

C.A.L.
54

C.A.L.

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.

DES777
29

DES777

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.

More Reviews

Similar Recipes

Peanut Butter Cookies IX
(250)

Peanut Butter Cookies IX

Oatmeal Peanut Butter and Chocolate Chip Cookies
(186)

Oatmeal Peanut Butter and Chocolate Chip Cookies

Peanut Butter Chip Cookies III
(70)

Peanut Butter Chip Cookies III

Peanut Butter Carrot Cookies
(52)

Peanut Butter Carrot Cookies

Peanut Butter Chocolate Chip Cookies III
(43)

Peanut Butter Chocolate Chip Cookies III

Paydirt Peanut Butter Cookies
(35)

Paydirt Peanut Butter Cookies

Nutrition

Amount Per Serving (48 total)

  • Calories
  • 70 cal
  • 4%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Peanut Butter Cookies IX

>

next recipe:

Oatmeal Peanut Butter and Chocolate Chip Cookies