If you’ve ever made chocolate chip cookies from scratch you know how hard it can be to avoid eating the raw cookie dough which is why we decided to try making chocolate chip cookies with our RJO apple sauce. We followed this recipe, but you could take just about any chocolate chip cookie recipe and substitute applesauce for the eggs. We would advise adding around 1/4 cup of applesauce for each egg the recipe calls for.
We were concerned that these cookies would turn out too sweet or taste too much like applesauce, but we were pleasantly surprised to find that they came out tasting delicious and not too far from a traditional chocolate chip cookie recipe with eggs. While we were making the cookies we did discover a few tricks to working with the applesauce.
First Tip: let the batter rest for a couple of hours so it will harden slightly. Doing this will make it easier to form balls of dough and make cooking times slightly shorter.
Second Tip: The recipe we use estimated cooking time between 8-10 minutes for smaller cookies. We opted to make our cookies bigger (around 2 tablespoons) and found that they tasted the best after 20-25 minutes of baking.
Share your recipes featuring Red Jacket pantry products with us and you could be featured on our social channels. Hungry for more? Stop by our farm store or the NYC Greenmarkets to find freshly made baked goods from our baker, Dina.