because I have seen recipes referencing things like fat-free chocolate chips, and I have never in my life see FF choc chips. They don't even have low-fat!
I have found that in most cases it's pretty much impossible to just sub in a cookie recipe. Usually I have to do some tweaking with the majority of the ingredients to get it to be safe AND edible.
If you want to experiment, two things I've used to firm up cookies is (a) using corn syrup (light has HFCS, dark doesn't) (careful with this or your cookies end up soggy instead of crispy) and (b) beating the egg whites until they are not quite stiff. I have NEVER used a fruit puree in a cookie and had it turn out anything but soggy.
BTW, even if you're subbing 1/2 applesauce, that's still a whole stick of margarine! Plus a cup of chocolate chips. Isn't that going to make the fat content way too high? (I am too lazy to go calculate it, though.)
-------------------- jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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sometimes I think recipe creators imagine products
