I substitute all the oil in a recipe with applesauce with no problems. I've done this with cakes, muffins, brownies and, yes, even cookies. The cakes, muffins, brownies, etc., tend to have a heavier consistency. The cookies, were definitely a different texture, more cake-like or chewy, not crunchie. I know that the experts will tell you to use a little of the oil required for texture and taste, but, being the obstinate person I am, I replace all the oil with applesauce. I like my baked goods to have a more dense texture, so I'm happy with the end result. Every recipe that I've converted, has worked.
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Re: Baked Goods
