How can I make healthier desserts which still taste good?

Butter helps keep the flour (or dry ingredients) from mixing too completely with the wet ingredients.  Without that buffer, desserts (especially cookies) made from applesauce rather than butter will have vastly different consistencies.  They may still taste good, but when people expect chewy or crunchy cookies and get something with a more cake-like consistency, you might not satisfy their craving.

In muffins and cakes, however, the applesauce substitution can help.  Rather than replace all of the oil with applesauce, try using half the amount called for as applesauce and then add about a fourth of the amount in oil.  You might have to play with it, but eventually, you’ll find a recipe which works for you – offering rich taste, good consistency, and healthier eating.

If cookies are your favorite dessert, there are still options for healthier baking without losing the cookie feel.  Rather than use the entire amount of sweetener as sugar, substitute fruit juice, molasses, honey, or even maple syrup for part of the sweetening.  Butter is usually necessary in cookies, but there are low-fat butters out there – along with those made with special oils which still offer a butter-like baking without all the fats.  A good website to try is www.cookie-crazy.com.