No Fat/Oil Free Cookies Made with Applesauce

Every so often I like to use applesauce instead of butter or margarine (or oil) when making baked goods such as cookies or muffins. In addition to cutting down on my fat intake, the texture of the cookies or muffins made with applesauce tend to be no different than those made with butter or margarine.

Also, I found there really is no appreciable taste difference between cookies or muffins made with applesauce vs. cookies or muffins made with butter or margarine (or oil). To my mind, opening a can or jar of applesauce is easier than melting butter or margarine (no oily mess in the measuring cup to clean up).

I’ve experimented with substituting applesauce for butter or margarine (or oil) in other recipes, too. They all seem to come out palatable and presentable.

So if you have other no fat/oil free recipes for cookies or muffins in your family cookbook, you might want to add this recipe for no fat/oil free cookies alongside.

Here’s the basic recipe I used to bake these no fat/oil free cookies made with applesauce:

No Fat/Oil Free Cookies Made with Applesauce

3 egg whites
1 cup unsweetened apple sauce

1-2/3 cups whole wheat flour
1 cup oatmeal

Leavening Agents
1 tsp baking powder
Pinch of salt

Sweeteners (or sugar substitutes to taste are okay)
1 cup white sugar
½ cup brown sugar

1/3 cup unsweetened cocoa powder
1 tsp vanilla
½ cup chopped walnuts
2 tsp cinnamon
½ cup raisins

Mix all ingredients well until dry ingredients are moist. Add more applesauce if mixture appears to be too dry. Drop by tablespoonfuls on oil-sprayed cookie sheet. Bake at 350 degree for approximately 15 minutes until slightly brown around the edges. Makes about 20 substantial cookies.

Try these soft, not-too-sweet, semi-healthy cocoa-flavored oatmeal cookies for breakfast with a cup of coffee or tea. They can really satisfy you for most of the day (which can really help if you are trying to take off a few pounds to wiggle into that summer swimsuit).

Happy cookbooking,


About Erin Miller

PS: As a thank you for visiting, why not grab a few free recipe card printables? No signup forms, no obligation.


Sorry. No data so far.

Posted in Odds and Ends.


  1. Would I be able to use the whole egg and not just the whites in the recipes? If so how many large eggs would I need? Thanks.

Leave a Reply