Substitution for 1/2 cup softened margarine in chocolate chip cookie mix?

[Guest guest]

I'm just starting this new way of eating and still figuring out how to cook

without oil. I was too worn out to try making cookies from scratch and bought a

chocolate chip cookie mix from CherryBrookKitchen with no egg and no dairy - I

missed the lecthicin and cocoa butter (oops). Still the mix has only 1.5g fat

per serving which is a big improvement over my sweetheart's usual desserts. The

box mix calls for 1/2 cup softened margarine. I don't want to do banana or

prunes for the substitute. So I think I'm down to applesauce. Any other ideas?

[Guest guest]

Hi I agree, applesauce is probably your best option - I'd reduce the amount to maybe 1/4 a cup or the mix will be too wet - you may need to add a little more to get the right texture. The texture will likely be very different without the margarine, as that's a lot of fat to replace. They'll still be yum, though, and a lot healthier!Best wishesaliceOn 16/03/2009, at 7:52 AM, tjmcols wrote:I'm just starting this new way of eating and still figuring out how to cook without oil. I was too worn out to try making cookies from scratch and bought a chocolate chip cookie mix from CherryBrookKitchen with no egg and no dairy - I missed the lecthicin and cocoa butter (oops). Still the mix has only 1.5g fat per serving which is a big improvement over my sweetheart's usual desserts. The box mix calls for 1/2 cup softened margarine. I don't want to do banana or prunes for the substitute. So I think I'm down to applesauce. Any other ideas?

[Guest guest]

Thanks Alice! It makes sense about reducing the applesauce based upon my

experiments with brownies. The brownies were never done inside when I subbed

applesauce for the same amount of oil!

 

Thanks much! Off to the kitchen!

 

, Alice Leonard <alice wrote:

>

> Hi

> I agree, applesauce is probably your best option - I'd reduce the

> amount to maybe 1/4 a cup or the mix will be too wet - you may need

> to add a little more to get the right texture. The texture will

> likely be very different without the margarine, as that's a lot of

> fat to replace. They'll still be yum, though, and a lot healthier!

> Best wishes

> alice

>

> On 16/03/2009, at 7:52 AM, tjmcols wrote:

>

> > I'm just starting this new way of eating and still figuring out how

> > to cook without oil. I was too worn out to try making cookies from

> > scratch and bought a chocolate chip cookie mix from

> > CherryBrookKitchen with no egg and no dairy - I missed the

> > lecthicin and cocoa butter (oops). Still the mix has only 1.5g fat

> > per serving which is a big improvement over my sweetheart's usual

> > desserts. The box mix calls for 1/2 cup softened margarine. I don't

> > want to do banana or prunes for the substitute. So I think I'm down

> > to applesauce. Any other ideas?

> >

>