Eggless Chocolate Chip Cookies

5 from 7 votes

These eggless chocolate chip cookies taste just like cookies with eggs! They are chewy cookies with crisp edges with lots of chocolate chips. These cookies use applesauce to replace the eggs.

Prep Time15

Cook Time13

Total Time28

Servings: Large cookies

Calories: 329kcal

Ingredients

2 ½ cups All-purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Unsalted butter melted and cooled
¾ cup Brown sugar packed light or dark
¾ cup White granulated sugar
2 teaspoon Pure vanilla extract
½ cup Unsweetened applesauce
1 ¼ cup Dark chocolate chips can use semi-sweet instead.

US Customary - Metric

Instructions

In a medium bowl, sift the flour, baking soda, and salt. Mix together and set aside.
2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
Using a large bowl with a mixer, beat the melted butter (make sure it is cooled to room temperature before using to avoid spreading), brown sugar, and sugar. Beat on medium-high speed for 2 minutes. It will become pale in color.
1 cup Unsalted butter, ¾ cup Brown sugar, ¾ cup White granulated sugar
Add the vanilla and apple sauce. Mix on medium until combined. Add in the dry ingredients and mix on low speed until just combined.
2 teaspoon Pure vanilla extract, ½ cup Unsweetened applesauce
Take off the mixer and scrape the bowl with a rubber spatula. Then, add in the chocolate chips and mix until combined.
1 ¼ cup Dark chocolate chips
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. While the oven preheats, let the dough rest for 10 minutes. This helps to prevent spread.
Use a large cookie scoop (3 tablespoon or 2oz), and scoop 6 cookie dough balls per cookie sheet.
Bake 1 sheet at a time. Bake 12-14 minutes until the edges are golden and middle is slightly underdone.
Top with extra chocolate chips and flakey seat salt. Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition