The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

apple sauce in cookies

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ChefEd Bethesda's picture
ChefEd Bethesda

apple sauce in cookies

Any ideas on using a small amount of apple sauce in a cookie recipe as, say, in place of some of the butter to make the cookies a bit more moist and also to cut back on the butter? A recipe calls for 1 1/2 stick . . .thought maybe 1 stick and 4 tblsps of apple sauce.\\??

verminiusrex's picture
verminiusrex

I've been using applesauce in cookies for years. I use the applesauce snack cups, because they hold 4 oz and are very convienient (a whole jar would go bad long before I used it up.) Just cut back a bit on the liquids/fats and see if it works and keep notes.

ChefEd Bethesda's picture
ChefEd Bethesda

Thanks. . . that seems to make sense. Washington Post a few weeks back had a rceipe for salted oatmeal cookies...a liberal dose of sea salt on top of chilled dough portions just before baking. Was awful..way too much. Even when using just a quarter of a 1/4 tsp salt. Skipped the salt and added choc chips and very good but it needed a bit of a moisterner hence my q abt applesauce. Thanks again..CE

kevala's picture
kevala

I replace some of the fat in almost all of my cookie recipes with applesauce. When adapting a recipe for the first time, I replace 1/4-1/3 of the fat with applesauce. Some recipes are best with a little more or a little less than that, but it works well for most recipes. It's easiest to replace fat in recipes that have a crunchy or textured consistency (e.g. oatmeal cookies of all sorts), as opposed to a super-fine ones (e.g. shortbread). If working with a fine-crumb recipe, then start by replacing 1/4 of the fat with applesauce and adjust up or down from there. When doint's a good idea to use a bit more of any spices than your recipe calls for, as one of the things fat does well (which is lost when you replace it) is carry flavor; adding a pinch extra can make up for this. Good luck!