Applesauce Chocolate Chip Cookies (egg free)
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.
Servings: 30
Calories: 105kcal
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)
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.
Video
Notes
Soften the butter. Make sure the 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.
Nutrition
Calories: 105kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 44mg | Potassium: 21mg | Fiber: 1g | Sugar: 8g | Vitamin A: 98IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg
