Making cookies without egg can be a struggle. I've tried so many different recipes, but they typically fall flat — literally. The cookies flatten a few seconds out of the oven, and I'm suddenly left with a pile of mini pancakes. They taste great, but they don't have the texture or shape of a proper cookie. After a month of trial and error, I finally nailed it with these eggless chocolate chip cookies.
The best part about this cookie? You can eat the cookie dough raw without fear of salmonella.
Eggless Chocolate Chip Cookies
- Prep Time:15 mins
- Cook Time:10 mins
- Total Time:25 mins
- Servings:36
- Easy
- 2 1/3 cups flour
- 1 cup unsalted butter room temperature
- 1/2 cup sugar
- 1 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened apple sauce
- 1 1/2 cups semisweet chocolate chips
Ingredients
-
Step 1
Preheat oven to 350°F.
-
Step 2
Cream sugars and butter until light and fluffy.
-
Step 3
Add salt, vanilla extract, and applesauce. Mix until combined.
-
Step 4
Add flour and baking soda. Mix until combined.
-
Step 5
Add chocolate chips and combine gently.
#SpoonTip: Add another handful of chocolate chips if you prefer a super chocolate-y cookie. -
Step 6
Chill dough for 1 hour. Be sure to cover it so it doesn't absorb fridge smell.
-
Step 7
Use your hands to make balls out of the cookie dough. Place on baking sheet lined with parchment paper. Make sure the dough balls are at least 2 inches away from each other.
#SpoonTip: I typically make them about the size of a golf ball, but you can go bigger or smaller depending on how large you want your cookie. -
Step 8
Bake for 10 minutes or until edges are golden.
-
Step 9
Let cookies cool for a minute or two.
-
Step 10
Enjoy!