Healthier Award Winning Soft Chocolate Chip Cookies

The evolution continues...I made the suggested changes from a reviewer in the original(full fat) recipe[listed as "Most Helpful Review"] and then halved the whole thing. I also used a 1.6 oz package of sugar free vanilla pudding in place of the regular and they were unbelievably good! However, as another reviewer remarked, chewy softness was lost a bit with the applesauce. So, along with the applesauce I added 1/3 c ripe, room temperature avocado. This added back some fat--but the heart healthy mono/poly-unsaturated kind--which achieved that rich, melt-all-your-cares-away softens. My family had no idea--even my 7 and 4 yr old sons said they were the best cookies I'd ever made;)

Pros: very nice flavor, the applesauce is a subtle, yet pleasant flavor addition. Cons: texture is light and spongy, not soft and chewy or crisp and crunchy. Kind of like a really heavy cupcake. I appreciate the effort to make a healthier cookie, but I would rather relish one really good higher fat cookie than eat two of these low fat ones.

THESE ARE AWESOME! WHEN I MADE THESE I USED EGG SUBSTITUTE, SINCE IT IS PASTEURIZED I CAN TRY THE DOUGH, YUMMY! THE PUDDING MIX WAS A NEW IDEA FOR ME, THANKS FOR SHARING/

I raised the temperature to 375 because at 350, the middle wasn't getting quite done. They were golden brown and done perfectly! I live in high altitude, so that might've been the issue!

These were pretty good! I halved the recipe and left out the raisins, since no one here likes them much. The texture is a bit more cake like, but still a little crispy around the edges. It's nice not adding as much butter and swapping in applesauce to save some calories!

This is our families favorite chocolate chip cookie now! I Followed the recipe exactly as written except I used one box of banana cream pudding mix. Who doesn't like chocolate and bananas. They were awesome!!!!!

I suggest using a little less flour.