Applesauce Chocolate Chip Cookies

Many thanks go to Ethan Adeland’s Grandmother for this recipe and to Ethan for allowing me to share the deliciousness with all of you.

These cookies are soft, cakey and have just the right amount of spice to them.  They are devine little morsels and definitely are a keeper in my book.  So disclaimer time – I love nuts in food when I can see it like in pasta or salads, but I have to draw the line on baked goods.  For me, there’s something about biting into what looks like a gorgeous cookie and WHAM there’s a nut.  My gag reflex goes in to overdrive!  Gross, I know.  I’m sorry.  So when a recipe for cookies or brownies calls for nuts, I usually swap with raisins or chocolate chips.  It’s the safer route for me personally and anyone in the vicinity of me.  So if you love nuts in your cookies than by all means load em up!  I hope you enjoy these cookies as much as I do!  And my kids.  And my neighbor Anjel.  They really are delicious.

Happy Thursday to you and yours from me!

OK peeps – think ahead.  Don’t be me and try to “room temperature” your butter in the nuker.  It just doesn’t ever turn out the right way.  Hence the gooey butter oozing from the center of the not-so-room-temperature-cube.

Add 1 cup of sugar to the ROOM TEMPERATURE cube of butter and cream it.  Cream it good.  Until light and fluffy!

Add 1 cup of unsweetened applesauce to your sugar butter.  You could use homemade here and have AMAZING results.  I, unfortunately, didn’t have the opportunity to put up applesauce last fall so this is unsweetened applesauce from the store.
For the dry ingredients you need 2 cups of all purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon and 1/2 tsp nutmeg.  Put it all in a bowl and whisk it together to incorporate.  You could also use a sifter, but I like less clean up and the whisk works just as well.
Add the flour to the butter mixture and mix just until combined.  Now decision time.  Nuts, Raisins, Chocolate chips?  A mixture of all?  The choice is yours!  May the Schwartz be with you!

Bake them at 375 for 12-14 minutes or until lightly browned on the bottoms and the tops are cooked through.  Mine are a tad flat for 2 reasons.  1) I didn’t use room temp butter and 2) I’m still figuring out the correct temps for my convection oven.  So expect yours to be taller and more cake like, assuming you do as I say and not as I do.

Now go forth and make some deliciousness for someone you love.  (that includes YOU).

Happy Baking!

Applesauce Chocolate Chip Cookies

1/2 c butter, room temperature
1 c white sugar
1 c unsweetened applesauce
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg (you could also use cloves)
1 c chocolate chips (raisins or nuts or a mix of all to equal 1 cup)

1 Preheat the oven to 375 and line baking sheets with parchment or silpats, set aside.
2 Cream the butter and sugar until light and fluffy.  Add the applesauce and mix to incorporate.
3 In a medium bowl whisk together the flour, baking soda, salt, cinnamon and nutmeg.  Add to the butter mixture and mix until just incorporated.  Stir in the chocolate chips.
4 Drop by spoonfuls or use a hinged ice cream scoop and space about 2 inches apart.  Bake for 12-14 minutes or until lightly browned and the centers are cooked through.
5 Pour a large glass of milk and a plate of cookie deliciousness and enjoy!

* Recipe adapted from Ethan Adeland’s recipe at


  1. Love these cookies! Printing out and saving in my cookbook. I used M&Ms instead of chocolate chips, my daughter and her friend ate them up!

  2. This is an awesome recipe! I added a teaspoon freshly squeezed orange juice to the apple sauce and then substituted chopped Lindt’s chili dark chocolate for the chocolate chips! Amazing!

  3. Instead of apple sauce, I used fresh apricot sauce that I made. I like eating whole apricots but found I don’t like sauce. Instead of throwing it out I found your recipe and thought there can’t be much difference in using a different type of fruit sauce and it worked! They taste great! I also used brown sugar instead of white sugar. Baked for only 10min at 350.

  4. I decided to make these… I did everything right, or so I thought. After making one pan full, I realized something wasn’t right. After looking over the ingredients again, I realized that I had left out the backing soda! 🙁 So, I mixed in some and put the next batch in. They, finally, poofed up and got rounded! At least I know what happens if you don’t have baking soda now…

  5. This recipe does sound good from what I’ve read. I can’t wait try to try this. Do you have a calorie count per cookie? Also, is there a recipe for a double-chocolate chip cookie in your recipe collection? I’m new at this whole cookie baking thing.

  6. This recipe was very good. I added 1 tsp vanilla and substituted 1/2 cup brown and 1/2 cup white sugars in lieu of solely white sugar. Thank you for sharing.

    1. I like your version. And I didn’t notice that the recipe didn’t call for Vanilla. I think Vanilla should always be an ingredient for cookies and cakes. Thanks.

  7. As a person allergic to eggs, this recipe was a great find. I was hoping my cookies would look more like the ones pictured and maybe have a bit of crispness to them, but I guess I made them “right” as they are
    Cake-like, but yummy. Thanks for sharing!

  8. @Kate679 – You could replace the butter with applesauce, but be prepared for them to be a little tough. Not as cakey. I’ve done it before with Oatmeal cookies using only applesauce and they were good. Give it a shot and let me know how it goes.

  9. Made these today and YUM! I replaced the sugar with 2/3C agave, dropped oven temp to 350 and baked for 12 min – so good!

    While I love to bake, I’m not good at subbing items, but am wondering if you could use more applesauce in place of the butter?

Leave a Comment