Applesauce Chocolate Chip Cookies
User Reviews
5
Applesauce Chocolate Chip Cookies
Description
The Applesauce Chocolate Chip Cookies recipe combines all-purpose flour, baking powder, and salt into a dry mix incorporated into a wet mix of brown sugar, no-sugar-added applesauce, coconut oil, egg, and vanilla extract. Chocolate chips are folded into the dough carefully to maintain texture. Baking at 375°F for about 10 minutes results in cookies that have set edges yet remain tender in the center, thanks to the moisture from applesauce. Cooling on the baking sheet before transferring to wire racks prevents breakage.
The sweetness of brown sugar and vanilla complements the deep chocolate from the chips, creating a well-rounded flavor. Coconut oil lends a subtle richness without overpowering, while baking powder provides a light rise. These cookies balance softness and chewiness, making them suitable for those who prefer tender chocolate chip cookies rather than crisp ones.
These cookies store well in an airtight container for several days and can be frozen to keep longer. Their relatively simple ingredient list and method make them approachable for home bakers interested in a slightly healthier twist by using applesauce. Adjusting the chocolate chip quantity or using different chip types can yield personalized versions easily while maintaining the core texture and flavor.
Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.To freeze, place baked cookies on a baking sheet before transferring to a sealed bag or container; they keep well for up to 3 months.For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup light brown sugar packed
- ½ cup applesauce no-sugar added, unsweetened
- ¼ cup coconut oil melted
- 1 egg large
- ½ teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder and salt; set aside.
- In the bowl of a stand mixer, beat the sugar, applesauce and coconut oil on medium speed until well combined, 1 to 2 minutes. Add the egg and vanilla extract and beat until combined, 1 more minute.
- With the mixer on low speed, slowly add in the dry ingredients and mix until just combined, without over mixing. Fold in the chocolate chips.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Bake for 10 minutes or until cookie edges have set but the center still looks soft. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- To freeze, place baked cookies on a baking sheet before transferring to a sealed bag or container; they keep well for up to 3 months.
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 7mg | 2% |
| Sodium | 83mg | 3% |
| Potassium | 72mg | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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