Not soft, buttery, chewy cookies. The softness/chewiness of cookies is a direct result of butter in the recipe. You could always sub coconut oil, or canola oil, but you'd still need to use a lot of fat to create that type of effect in a cookie.
1. If you're okay with crunchy, crispy cookies, then, yes, it's possible to leave fat entirely out of the recipe.
2. Also, instead of baking a "chewy cookie," you might look at baking more of a "cake-like cookie." In that case, yes, you can substitute applesauce/pumpkin/etc for the fat in the recipe and still get the same result.
Last edited by emilym; 12-09-2013 at 02:38 AM.