Healthier cookies can be tricky to figure out, and this one was no exception. It went through rounds and rounds of testing. But we’re proud to say that what we landed on is a really good COOKIE—not a granola bar that’s just shaped like one.
So what makes this one “healthy”? We decreased the usual amounts of butter and sugar with some help from applesauce, which provides sweetness and moisture to the dough without additional fat. The cookie is mostly oats, with just 1/4 cup of whole-wheat flour—there’s no ultra-refined starches here. But a cookie isn’t a cookie unless it’s a little naughty—so we added some quality dark chocolate chunks and tart dried cherries for the perfect bite. Everything in moderation!
Can I swap out all of the butter for applesauce?
Not recommended. Excessive moisture from the applesauce can turn your cookie dense and rubbery. Creaming the butter and sugar together will help provide lift to your cookie, adding the perfect amount of airiness.
Do I need to use both kinds of oats?
If you like a textured cookie, yes. The quick oats act more like a flour while the old-fashioned oats add bite and nuttiness. Too much quick oats and you’ll miss out on some of the depth of flavor and mouthfeel; too much old-fashioned oats and you’ll give your jaw quite a workout.