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    Home / Recipes / Healthy Desserts

    Vegan Chocolate Chip Cookies (applesauce)

    Feb 15, 2022 · Updated: Sep 12, 2023 by Dee Dine · Affliate links disclosure.

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    a chocolate chip cookie with a bite out of it and a stack behind it.
    pile of chocolate chip cookies and one with a bite

    Vegan chocolate chip cookies that taste like the best chocolate chip cookie, light and chewy made with 8 ingredients, with gooey chocolate chips in every bite thanks to applesauce instead of eggs. These cookies are a treat for everyone, whether vegan or not!

    a chocolate chip cookie with a bite out of it and a stack behind it.

    These are vegan chocolate chip cookies rival any classic chocolate chip cookie recipe in flavor and texture. The list of ingredients is short and simple, no eggs or oil, applesauce instead, and the recipe is quick - no long chilling and cookies in half an hour!

    Plus I give you a troubleshooting trick that ensures your classic dairy free chocolate chip cookies turn out perfectly every time. If you like these, you'll likely enjoy my other easy cookie recipes especially my cinnamon chocolate chip cookies and chocolate sugar cookies.

    Jump to:
    • Why You'll Love These
    • Ingredients
    • Substitutions
    • Steps to Make
    • Troubleshooting Vegan Cookies
    • Recipe Tips
    • Serving Suggestions
    • FAQS
    • More Vegan Cookies
    • 📖 Recipe

    Why You'll Love These

    Great for all diets. This chocolate chip cookies fit into any diet because they are egg free, dairy free, and can be gluten-free. Like my copycat Milano cookies, these vegan chocolate chip cookies are also nut free.

    Fool-proof method. This plant-based chocolate chip cookie recipe is easy to replicate because even if your flour measurement is a bit off as I have troubleshooting tips that will help you get the recipe back on track, producing perfect cookies every time.

    Crispy outside, chewy inside. These tasty vegan cookies have a crisp exterior and a soft, chewy interior that is hard to resist. The applesauce in the recipe helps keep the cookies moist and tender.

    Ingredients

    overhead view of ingredients.

    Flour. Use an all-purpose flour or 1 to 1 baking gluten free flour if you need to avoid gluten.

    Sugars. You'll need a brown and a white sugar. I used light brown sugar and organic cane sugar which tastes better than ordinary cane sugar. Other vegan desserts that taste delicious with organic cane sugar include my vegan vanilla cake, and my healthy chocolate cake.

    Butter. Use a vegan butter from a stick and softened. If you only have access to butter in a tub, add 1 tablespoon of flour because the butter from the tub has added moisture. Make sure the butter is at room temperature.

    Apple sauce. Use apple sauce to replace the egg found in a traditional chocolate chip cookie recipe. It adds moisture and structure along with the leaveners.

    Chocolate chips. I used dairy free chocolate chips such as Enjoy life brand. Or you can use my homemade chocolate chips recipe,or chop up a chocolate bar. A mix of chips and chunks ensure a lot of melted chocolate pockets.

    Substitutions

    There are several ingredient substitutions you can use in this vegan chocolate chip cookie recipe, depending on your dietary needs and preferences. Here are some options:

    Flour: You can use gluten free flour instead of all-purpose flour to make these gluten free vegan cookies. You can try my oat flour chocolate chip cookie recipe if you want to try oat flour.

    Vegan butter: Theoretically, you can substitute the vegan butter with coconut oil or vegetable shortening or try my recipes that use those ingredients instead, such as these cinnamon chocolate chip cookies which use coconut oil, and these healthy chocolate chip cookies which use a healthier shortening and oat flour.

    Sugar: For the light brown sugar, you can substitute coconut sugar, and for the white sugar, you can substitute organic cane sugar. I haven't tried sugar substitutes.

    Applesauce: If you don't have applesauce, you can substitute it with pumpkin puree, or dairy-free yogurt, or even almond milk although you might have to then increase the flour by a tablespoon or two to achieve the correct texture.

    Steps to Make

    Below find general steps and step-by-step pictures of the process of how to make vegan chocolate chip cookies. Find detailed instructions and measurements are in the recipe at the bottom of the post.

    vegan chocolate chip cookies step 1 and 2.

    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)

    vegan chocolate chip cookies step 3 and 4.

    Step 3: 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. (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)

    vegan chocolate chip cookies step 5 and 6.

    Step 5: Chill the batter for at least 20 minutes to increase flavor and decrease spreading.  Then 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! They might not look done when you pull them out of the oven. Look for golden brown edges, and centers that look just dry, and beginning to show slight cracks. Cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely. (Image 6)

    Troubleshooting Vegan Cookies

    1. Check your cookie dough after you've chilled it. Does it look like the picture below? After 20 minutes of chilling, the cookie dough should be soft, slightly sticky, and easy to scoop. Flour brands or measurements or humidity can create differences.  If your vegan cookie dough does not have the same texture as mine, here's your chance to correct it for perfect cookies.

    a scoop of cookie batter.

    2.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, and mixing well between each addition with spoon so you don't break up the chips.

    3.If your dough is dry and crumbly, you can add milk, 1 tablespoon at a time, not exceeding 3 tablespoons, mix well until you reach the texture you want.

    a hand holding cookie

    Recipe Tips

    Here are some recipe tips to ensure that your vegan chocolate chip cookies turn out perfectly:

    Soften the butter. Make sure the vegan butter is softened to room temperature. This will help it cream more easily with the sugar and create a light, fluffy texture. You can microwave it for 10 seconds to help it along, but letting it sit out for 2 hours is more advisable.

    Measure the flour accurately. Make sure to measure the flour accurately by carefully loosening the flour in its bag with a fork, then spooning the flour into a measuring cup and leveling it off with a knife. Too much flour can make the cookies dry and crumbly. You can also use a scale if you are accustomed to that method.

    Pack the brown sugar. The ½ cup of brown sugar should be packed when measuring it. To pack the brown sugar, use a spoon to scoop the sugar into the measuring cup, then press it down firmly with the back of the spoon or your fingers until it's tightly packed. 

    Chill the dough. Chilling the dough for at least 20 minutes before baking will help prevent the cookies from spreading too much in the oven and will give them a better texture.

    Serving Suggestions

    These vegan chocolate chip cookies are delicious on their own with a glass of milk or paired with another dessert, but there are plenty of other ways you can enjoy them. Here are a few ideas:

    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

    How to store vegan chocolate chip cookies?

    Store cooled cookies at room temperature in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

    Can I freeze this cookie dough and then bake it?

    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. Then bake for 15 minutes.

    How many vegan chocolate chip cookies does this recipe make?

    This recipe should make over 2 dozen cookies, if you use a small, 1-tablespoon scoop. If you go larger, watch the cookies closely in the oven, and see if they need a minute more baking time.

    Can you eat this raw cookie dough?

    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 or try my chocolate chip cookie dough recipe made with white beans.

    More Vegan Cookies

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      Healthy Chocolate Brownie Cookies
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      Easy Chocolate Sugar Cookies
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      Old Fashioned Hermit Cookies
    • milano cookies stacked and one with a bite
      Milano Cookies Recipe

    If you tried these vegan chocolate chip cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    a chocolate chip cookie with a bite out of it and a stack behind it.

    Vegan Chocolate Chip Cookies (applesauce)

    Created by Dee Dine
    Vegan chocolate chip cookies that taste like the best chocolate chip cookie, light and chewy with gooey chocolate chips in every bite thanks to the texture provided by applesauce instead of eggs. These cookies are a treat for everyone, whether vegan or not!
    5 from 3 votes
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 30
    Calories 105 kcal

    Equipment

    • 1 measuring spoons, cups
    • 1 large mixing bowl
    • 1 Hand-mixer or use a spoon
    • 1 cookie scoop set
    • 1 quarter-sized cookie sheet
    • parchment paper for quarter-sized cookie sheet

    Ingredients
      

    • 1 ½ cups (192g) all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • pinch of salt
    • ½ cup (113g) butter softened
    • 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)
    Prevent your screen from going dark

    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 refrigerator 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.

    Video

    Notes

    Soften the butter. Make sure the vegan butter is softened to room temperature. This will help it cream more easily with the sugar and create a light, fluffy texture.
    Measure the flour accurately. Make sure to measure the flour accurately by using a kitchen scale or spooning the flour into a measuring cup and leveling it off with a knife. 
    Pack the brown sugar. The ½ cup of brown sugar should be packed when measuring it. 
    Chill the dough. Chilling the dough for at least 20 minutes before baking will help prevent the cookies from spreading too much in the oven and will give them a better texture.
    Your cookie dough texture.  After 20 minutes of chilling, the cookie dough should be soft, slightly sticky, and easy to scoop.  If the dough is too wet, you can add more flour in ¼ cup increments, not going over ½ cup, and mixing well between each addition. If your dough is dry and crumbly, you can add milk, 2 tablespoons at a time, not exceeding ¼ cup, until you reach the texture you want. If you're unsure about the texture of the dough, you can always test it by baking two cookies to see how they turn out.
    Don't overbake the cookies. Keep a close eye on the cookies while they are baking and remove them from the oven as soon as the edges start to turn golden brown. Overbaking the cookies can make them dry and hard.
    Let the cookies cool before serving. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set and prevent them from falling apart.

    Nutrition

    Calories: 105kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 44mgPotassium: 21mgFiber: 1gSugar: 8gVitamin A: 98IUVitamin C: 0.02mgCalcium: 16mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    About Dee

    Hey! I'm Dee Dine, and on my blog, I share healthy recipes with wholesome ingredients. I'm also a chocolate and ginger enthusiast, animal lover, an avid blender juicer, and am probably making no bake brownies in my Washington DC kitchen right now. Read about me → »

    Reader Interactions

    Comments

    1. Jude

      April 21, 2023 at 10:42 am

      5 stars
      I made them last night and they taste even better next day. I double the batch.

      Reply

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    a chocolate chip cookie with a bite out of it and a stack behind it.
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    dee dine

    I'm Dee! Welcome to GSG! Eating healthier and lighter, with plenty of fruits and veggies, can be delicious, especially when chocolate and desserts are involved. Here you'll find wholesome recipes that everyone will love. About Dee →

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