Get the Recipe: Eggless Chocolate Chip Cookies

Name: Get the Recipe: Eggless Chocolate Chip Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 14 cookies
Ingredients: 1 cup cold butter; ½ cup granulated sugar; 1 cup light brown sugar; ½ cup unsweetened applesauce; 1 tsp vanilla extract; 3 ½ cups gluten free 1 to 1 flour; 1 tsp tapioca flour; 1 tsp baking soda; 2 cups dark chocolate chips; pinch sea salt

User Reviews

4.9

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
19 mins
Servings
14 cookies
Calories
493 kcal
Course
Dessert
Cuisine
American

Get the Recipe: Eggless Chocolate Chip Cookies

Valerie Flores

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These eggless chocolate chip cookies are thick, chewy and gooey! They are made without eggs but have the perfect cookie flavor and texture. These gluten free egg free cookies are easy to make and so delicious!

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Ingredients

Servings

1 cup cold butter cut into small cubes
½ cup granulated sugar
1 cup light brown sugar tightly packed
½ cup unsweetened applesauce
1 tsp vanilla extract
3 ½ cups gluten free 1 to 1 flour or all purpose flour
1 tsp tapioca flour or cornstarch
1 tsp baking soda
2 cups dark chocolate chips
pinch sea salt optional

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Instructions

First, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a stand mixer, add cubes of cold butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
Then, add in applesauce and vanilla extract. Stir to combine.
Add in flour, tapioca flour, and baking soda. Stir until a thick dough forms.
Fold in chocolate chips.
Use an ice cream scoop or large spoon to scoop balls of dough onto lined baking pan. Mine were about 4 ounces each which produces large cookies. Place balls of dough at least 2 inches apart.
Bake for 9 to 10 minutes or until the middles of the cookies are just barely set in the middle.
Remove pan from oven. Allow cookies on cool on pan for 10 minutes. Carefully transfer cookies to a cooling rack to finish cooling.

Notes

These cookies are very large in size, but feel free to make them smaller. Adjust baking time as needed.
Use cold butter right from the fridge. Slice into small cubes.
Feel free to use Vegan butter for a dairy free and Vegan option. This works better than using coconut oil.
All purpose flour can be used if desired.
Bake until cookies look barely set in the middle. They will firm up while cooling.
Store covered at room temperature for up to 4 days.

Nutrition Information

Show Details

Calories 493kcal (25%) Carbohydrates 70g (23%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 35mg (12%) Sodium 226mg (9%) Potassium 225mg (6%) Fiber 2g (8%) Sugar 32g (64%) Vitamin A 410IU (8%) Vitamin C 1mg (1%) Calcium 99mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 14cookies

Amount Per Serving

Calories 493 kcal

% Daily Value*

Calories	493kcal	25%
Carbohydrates	70g	23%
Protein	5g	10%
Fat	22g	34%
Saturated Fat	16g	80%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	35mg	12%
Sodium	226mg	9%
Potassium	225mg	5%
Fiber	2g	8%
Sugar	32g	64%
Vitamin A	410IU	8%
Vitamin C	1mg	1%
Calcium	99mg	10%
Iron	1mg	6%