Eggless Chocolate Chip Cookies - Stephanie's Sweet Treats (2024)

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. These chewy eggless chocolate chip cookies can compete with any classic cookie recipe.

The goal with these eggless chocolate chip cookies was to make homemade chocolate chip cookies that don't taste like they have any egg substitutes. After perfecting it, this is that recipe! If you want crispy cookies without eggs then these egg-free chocolate chip cookies are what you are looking for!

For more chocolate chip recipes try, Cinnamon Chocolate Chip Banana Bread, Chocolate Chip Buttermilk Muffins, and Chocolate Chip Marshmallow Cookies.

Why This Recipe Works

• Easy recipe- These cookies are super simple to make and come with simple step-by-step instructions!
• Gooey texture- These eggless cookies are just like classic chocolate chip cookies and still have that gooey texture.
• Classic flavor- This eggless chocolate chip cookie recipe tastes just like traditional chocolate chip cookies. You can't even tell the difference.

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Unsalted butter- The butter needed to be melted and cooled to room temperature. Note: If the butter is too warm the cookies will spread more.
• Brown sugar- I used light brown sugar. Dark brown sugar will work as well.
• Chocolate chips- I recommend dark chocolate chips, but semi-sweet will work as well. If you choose to use milk chocolate chips, it will be way too sweet.
• Sea salt flakes- This is optional, but makes the cookies taste even better! The salt pulls out the chocolate flavor and helps to balance out the sweetness.
• Applesauce- The applesauce will act as a binder since this recipe does not have egg. Make sure you do not use sweetened applesauce as it will have too much sugar for this recipe.

Step By Step Instructions

Here is how to make and bake these eggless chocolate chip cookies.

STEP 1: Dry ingredients. In a medium mixing bowl, sift your all purpose flour, baking soda, and salt.

STEP 2: Beat butter. In a large bowl, use a mixer (hand mixer or stand mixer) to beat the melted butter, brown sugar, and sugar on medium-high speed for 2 minutes. It will become a pale color.

Note: It is important to beat the butter and sugars with a mixer and not just mix them in so that it becomes airy and creamy. This will make chewier cookies and gives them more crispy edges.

STEP 3: Combine. Add the vanilla extract and apple sauce to the butter. Mix on medium speed until they are combined. Then, add the dry ingredients and mix on low speed until it is all combined.

STEP 4: Prep. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

While the oven preheats let the dough rest for 10 minutes. This will reduce the spread.

STEP 5: Scoop. Use a large cookie scoop (3 tablespoon or 2oz) to scoop 8 dough balls per baking sheet.

STEP 6: Bake cookies. Bake 1 cookie sheet at a time for 12-14 minutes until the edges are a golden brown and the middle is slightly under baked.

STEP 7: Cool. When the cookies come out of the oven top them with extra chocolate chips and flaky sea salt. Next, let them cool in the hot pan for 5 minutes as they finish baking. Then, transfer them to a wire rack to finish cooling.

Expert Baking Tips

• Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
• If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
• If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
• The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.

FAQ

Storing and Freezing

Store the eggless chocolate chip cookies at room temperature in an airtight container up to 5 days.

Freezing

Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.

Other Classic Cookie Recipes To Try

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