Applesauce chocolate chip cookies are soft and delicious but with a third of the fat in classic chocolate chip cookie. An egg free, low-calorie cookie that is light and chewy, and is eggless using applesauce instead.
These are applesauce chocolate chip cookies that rival any classic chocolate chip cookie recipe in flavor and texture yet are low in fat and don't need eggs! In fact, the list of ingredients is short and inexpensive, with lighter swaps such as applesauce, and the recipe is quick - no long chilling and cookies are ready in half an hour!
If you like these, you'll likely enjoy my other cookie recipes especially my cinnamon chocolate chip cookies and chocolate sugar cookies.
Jump to:
Why You'll Love These
- Great for all diets. This chocolate chip cookies are lower in calories, about 100 calories per cookie.
- Eggless & Inexpensive. Using applesauce instead of eggs and other pantry ingredients.
- Dairy free, gluten-free, refined sugar free
Ingredients
Flour. Use an all-purpose flour or 1 to 1 baking gluten free flour if you need to avoid gluten. Visit my how to measure a cup of flour post for tips on measuring accurately. Oat flour would also work.
Sugars. You can use coconut sugar (brown sugar) to keep it refined sugar free. Or you can use a mix of conventional brown and cane sugar.
Butter. I used a vegan butter from a stick and softened. Make sure the butter is at room temperature.
Applesauce. Use applesauce to replace the egg found in a traditional chocolate chip cookie recipe. Applesauce works like a binder just as an egg does because it contains pectin, a natural starch that acts as a binder.
Chocolate chips. I used dairy free chocolate chips such as Enjoy life brand. Or you can use my homemade chocolate chips recipe.
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
Below find general steps on how to make applesauce chocolate chip cookies. Find detailed instructions and measurements at the bottom of the post.
Step 1: Combine the butter and sugars, stirring or mixing about 2 minutes to full dissolve the sugar. (Image 1)
Step 2: Then stir in the applesauce and vanilla for about 1 minute. (Image 2)
👉Want to Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
Step 3: Sift the dry ingredients on top of the wet ingredient mixture. Be sure to measure the flour exactly - I used the fluff and level method. Read further about this method in my how to measure a cup of flour post. (Image 3)
Step 4: Mix the batter well either with a spoon, or with a hand mixer or a stand mixer. Don't over mix, especially using all-purpose flour, or you'll create a rubbery batter. Fold in the chocolate chips or chunks (or both) with a spatula. (Image 4)
Step 5: Scoop using a 1 tablespoon size small scoop and space the dough balls 2 inches apart. This will make 24 small cookies. (Image 5)
Step 6: Bake 350 F for 10 minutes. Do not over-bake these cookies! Cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely. (Image 6)
Recipe Tips
- If the dough is too wet and doesn't hold a scoop ball form, then add more flour in single tablespoon increments, not going over ¼ cup.
- If your dough is dry and crumbly, you can add milk, 1 tablespoon at a time, not exceeding 3 tablespoons.
Serving Suggestions
- Sandwich them with ice cream: Make ice cream sandwiches by placing a scoop of your favorite vegan ice cream between two cookies.
- Crumble them on top of yogurt: Crumble the cookies and use them as a topping for your favorite vegan yogurt or oatmeal.
- Gift them: Package the cookies in a cute gift box or tin and give them as a gift to a friend or family member.
FAQS
Store cooled cookies at room temperature in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.
Yes, for best results, freeze it in scoops ready to bake. When you are ready to bake, preheat oven to 375 F and put the pan of frozen cookie dough in the oven during preheat. The dough thaws during the preheat stage. Bake for 15 minutes.
This recipe should make over 2 dozen cookies, if you use a small, 1-tablespoon scoop.
While it is egg-free, it does contain raw flour and that could possible contain bacteria. So you could heat treat the flour by baking or microwaving it before baking or try my edible chocolate chip cookie dough recipe made with white beans.
More Healthy Cookies
If you tried these applesauce chocolate chip cookies or any other recipe on my website, please leave a rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Applesauce Chocolate Chip Cookies (egg free)
Equipment
- 1 measuring spoons, cups
- 1 large mixing bowl
- 1 Hand-mixer or use a spoon
- 1 quarter-sized cookie sheet
Ingredients
- 1 ½ cups (192g) all-purpose flour or gluten free baking flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ½ cup (113g) butter softened, stick form only
- ½ cup (100g) light brown sugar packed
- ¼ cup (50g) cane sugar
- ¼ cup (62g) applesauce unsweetened
- 1 teaspoon vanilla extract
- 1 cup (170g) mini chocolate chips (also ½ a chocolate bar chopped - optional)
👉Want to Save This Recipe?
Enter your email below and we'll send the recipe straight to your inbox.
Instructions
Prep
- Preheat oven to 350 F (180°C) .
- Line a baking sheet pan with parchment paper.
- Make sure the butter is at room temperature. You can microwave it for 10 seconds to help it along, but letting it sit out for 2 hours is more advisable.
Make Cookies
- In a large bowl, cream together the butter and sugars, stirring or mixing about 2-3 minutes with a spoon, hand mixer or stand mixer.½ cup (100g) light brown sugar, ¼ cup (50g) cane sugar, ½ cup (113g) butter
- Stir in applesauce and vanilla for another 1 minute or until incorporated.¼ cup (62g) applesauce, 1 teaspoon vanilla extract
- Sift the dry ingredients on top of the wet ingredient mixture. Be sure to measure the flour exactly - I used the spoon and level method. If you don't want to sift, simple stir the dry ingredients together in a separate bowl, and then dump that on top of the wet ingredient mixture.1 ½ cups (192g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, pinch of salt
- Mix the batter until just combined either with a spoon and by hand, or with a hand mixer or a stand mixer. Don't overmix or you'll create a rubbery batter.1 cup (170g) mini chocolate chips
- Fold in the chocolate chips or chunks (or both) with a spatula.
- Cover the batter with crinkle wrap and refrigerate for 20 minutes.
- Scoop using a 1-tbsp size small scoop and space the dough balls 2 inches apart. This will make 20-24 small cookies.
- Bake 350 F for 10-12 minutes. Do not over-bake these chocolate chip cookies! Look for golden brown edges, and pale centers that look just dry, and are beginning to show slight cracks.
- Cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely.
Store
- Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.
Lisa Ryan says
Hi, I made them with Believe Zero sugar added semi-sweet chips. They taste amazing! Thanks!!
Dee Dine says
That sounds delicious!
Jude says
I made them last night and they taste even better next day. I double the batch.