Cookies from Cake mixes....???? about apple sauce?

[PhotobearSam]

I have been making the cookies from Cake mixes and everyone loves them.

I have been wondering about changing the OIL to Apple sauce but I have no idea how much to use or which kind. Is it sweetened or unsweetened? What do you use? Does it change the cooking time?

Thank you for any and all suggestions.

 

[brinked]

thats pretty interesting stuff lol...wish i could help you but I have no idea...dont go overboard with the applesauce...I cant imagine that would taste good

 

[Imzadi]

The oil & eggs are the only liquid, you'd still have to keep some oil in to make the cookie dough moist enough. Also, taking out ALL the fat changes the texture & crispiness of the cookies, so it's kind of an inexact science as to how much you want to substitute.

http://www.ochef.com/225.htm

Substitutes for Fat in Baking

Can I substitute applesauce instead of oil when baking cookies? My recipe calls for 1 cup of oil, but I would like to make a recipe with fewer calories.

You absolutely can experiment with substituting applesauce for some of the fat in traditional recipes for baked goods. But fats play various important roles in baking, and messing with them too severely can cause problems.

One of the most important tasks played by the fat is keeping the flour proteins from mixing with the moisture in a batter and forming long strands of gluten that will make cakes and cookies tough...

To help cut down on the formation of gluten, mix the liquid ingredients and sugar well (using an electric mixer if practical to beat as much air into it as possible). Mix the dry ingredients in a separate bowl, and don’t combine the two until the last moment. Then mix them gently by hand, and as little as possible. Gluten begins to form as soon as the flour comes in contact with a liquid and gets more active the more you stir it.

Fat plays a role in determining the shape and texture of a finished cookie — butter in cookies causes them to spread, producing crispness; cookies with vegetable shortening do not spread, and are more cake-like. You won’t be able to produce a crisp cookie with a fruit puree.

Finally, fat has a lot to do with carrying the flavor and nutrients in baking, so you should not do away with it entirely, or you’ll just lose a lot of the flavor...

Why not use a half a cup of applesauce and 2 tablespoons of oil in your cookie recipe and see how it turns out? That’s almost 1,600 calories fewer than the recipe started with. You might have more success (and be more satisfied) with cakes and muffins made with fruit purees, but starting with cookies is a daring move and you may surprise us all.


Another site says:
Yes, applesauce is a good choice since it does not have a pronounced flavor or color that would greatly change the baked product. The greater the proportion of applesauce used for oil, the more difference you will see in your finished product. Try substituting about 1/3 of the oil first, and alter the amount accordingly from there on.

Oh, and I read: make sure you use UNSWEETENED applesauce.

 

[rlcook]

I use cake mix for cookies, but I use cake mix, an egg, and a cup of cool whip. I mix them together, the dough will be sticky. I then scoop them on my baking sheet and bake for about 10 minutes.