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Chocolate Chip Applesauce Cookies made with less added sugar. Soft, chewy & packed full of chocolate chips. A great dessert recipe, perfect for potlucks.
Who loves a good chocolate chip cookie? I sure do & when I get a craving for them, I have to make some. My usual recipe requires the dough to be chilled overnight. So when I want cookies or need cookies the same day, I love to make these Chocolate Chip Applesauce Cookies. Whenever we have an event like a potluck or backyard BBQ to go to, I can whip these up before we go. Quick & easy & they bring smiles every single time.
Chocolate Chip Applesauce Cookies
Do you have a recipe that everyone always requests when they know you are coming to their party? For my mother-in-law, it was her super unique salad recipes. For me, it’s these cookies right here. I bring them to every event & I can tell you, they are always the first thing on the buffet to disappear.
I made these using SPLENDA® Naturals Sugar & Stevia Sweetener Blend. It’s is a mix of pure sugar (sucrose) and SPLENDA® Brand Sweetener. I love it because I can use half the amount & still get a perfectly sweetened treat.
Chocolate Chip Applesauce Cookies
This really helps to cut back on the sugar, while still providing great taste and better baking qualities (texture and moistness, etc.) that I desire in my favorite recipes. These cookies have cinnamon & nutmeg in them too. So along with the applesauce, they really give you that nostalgic, apple pie flavor that is the epitome of summer. It’s all wrapped up in a scrumptious cookie.
Chocolate Chip Applesauce Cookies
Ingredients
- ½ cup butter- softened 1 stick
- ½ cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
- 2 eggs
- 1 cup applesauce
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 12 ounces dark chocolate chips
Instructions
- Preheat oven to 350 degrees
- In mixer bowl, combine butter & SPLENDA® Sugar Blend & & eggs - beat well
- Add applesauce & beat until well combined
- Slowly add in flour, baking soda, cinnamon, nutmeg & salt.
- Fold in chocolate chips.
- Take tablespoon size portions & lightly roll into a ball & place on ungreased cookie sheet
- Bake 8-10 minutes or until golden brown.
- Allow to cool on pan for several minutes before moving to a wire rack to cool completely.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
I guarantee, these will be a favorite at your next BBQ too!
If you make this recipe- please leave a link or tag me on Instagram @KleinworthCo
Looking for more great recipes for your BBQ?
Don’t miss these great ideas from these bloggers….
Crock Pot Corn on the Cob from Spend with Pennies
Potato Salad Recipe from A Dash of Sanity
To see where I am linking today- visit HERE
Tamar says
I love using apple sauce in my baking!
Tamar says
I love using apple sauce in my baking!
Jess says
Pinned! These sound amazing!
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Thanks for joining Cooking and Crafting with J & J!
Ariel says
I’ve heard of applesauce cookies, but I’ve never tried them before (at least, not that I know of)! I hope they taste as good as they look!
Chessie says
Now I’m in the middle of my recipe and have no idea where the butter comes in…
Gina Kleinworth says
Listed in step 2
Kerry says
Came out like a sponge. The batter was super liquidy, couldn’t form balls on a pan. I whipped the batter with a mixer so MAYBE that’s why it cam out spongy, idk.
Gina Kleinworth says
Hmmm. There are a few things that could have contributed to that.
1 – Yes, whipping with the mixer, it is possible that the eggs were beaten too much, which can not only create a meringue (spongy) texture but can also deflate the cookies.
2- How did you measure the flour?
3- Did you use the SPLENDA® Naturals Sugar & Stevia Sweetener Blend or another variation of Splenda or artificial sweetener? Because of the specific texture and consistency of this blend, the ratio between the wet and dry ingredients can be altered if using a different blend.
I’m sorry to hear about your experience with that. But I appreciate you giving them a try & letting me know what happened.
kerry says
Yeah, I didn’t have an artificial sweetener so I just used regular sugar, but I didn’t think that would affect it so much, the batter tased good though haha
Shannon says
Can the dough be frozen?
Gina Kleinworth says
I don’t recommend freezing this dough. It can be refrigerated for a day or two, before baking.
RT says
Made them with real sugar and unsweetened apple sauce. The kids and husband had NO IDEA that I used applesauce in them. They also look amazing.
One question… do you store them on the counter or in the fridge? I bet they would taste Devine if microwaved for a few seconds!
Gina Kleinworth says
I like to keep them in an airtight container at room temperature.