Eggless Chocolate Chip Cookies

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This a perfect recipe for dairy free and eggless chocolate chip cookies! These cookies are made with coconut oil and applesauce to bring you a chewy and delicious chocolate chip cookie without shortening, without soy, and without compromises.

These guys are everything you look for in a chocolate chip cookie: thick, chewy, gooey in the middle, and delightfully crisp around the edges. You’d never guess that they were dairy free and eggless!

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Why you’ll love this recipe:

• These chocolate chip cookies come out wonderfully crisp around the edges, and chewy, thick, and gooey in the middle.
• Eggs are super expensive right now, so this is a great way to be able to indulge in a sweet treat without breaking the bank!
• This recipe also uses coconut oil in place of traditional butter and allergen free chocolate chips, making it completely safe for those with dairy and egg sensitivities, and for folks practicing a vegan lifestyle!
• These chocolate chip cookies are completely beginner friendly if you’re just getting started with a dairy free lifestyle or recently learned of an egg allergy.

How to make eggless chocolate chip cookies

What you’ll need

• Coconut oil: I used unrefined coconut oil, but you can use the refined variety if you don’t want to taste the coconut. Make sure the oil is softened, but not melted.
• Packed brown sugar and white sugar: this makes the cookies sweet, gooey and chewy.
• Unsweetened applesauce: the magic ingredient for binding the cookies without eggs!
• Vanilla extract: for flavor
• All purpose flour: absorbs all the excess moisture and keeps everything together. If you have the option, I prefer Gold Medal brand flour for cookies.
• Baking Powder: lift and leavens the cookie dough.
• Kosher salt: for balance and flavor
• Chocolate Chips: you can use semisweet chocolate chips or dairy free for these cookies.

Instructions:

Preheat your oven to 375º and line two sheet pans with parchment paper.

In a medium sized bowl, combine the flour, baking powder and salt. Give a quick mix with a fork or spoon. Set aside.

In the bowl of a stand mixer, cream together the coconut oil and sugars on medium low speed until well combined.

Add in the applesauce and vanilla and continue mixing until fully incorporated.

Set the mixer to low and add the flour mixture. Allow the mixer to stir the dry ingredients into the wet ingredients until almost fully mixed. There should be some streaks of flour still remaining.

Turn off the mixer and add in the chocolate chips. Finish mixing the dough on low until the chocolate chips are evenly distributed and no more streaks of flour are showing.

Remove the bowl from the mixer. Using a rubber spatula, scrape down the sides and bottom of the bowl to ensure all the ingredients are combined. The dough will be stiff. 

Allow the cookie dough to sit about 5-10 minutes to hydrate.

Scoop balls of dough about 2 tablespoons in size (a #30 scoop) onto your sheet pan. Make sure to space them 2″ apart, they’ll spread a little while baking.

Using two fingers, lightly press the center of each cookie to create a little depression. This will help the cookies bake evenly.

Bake at 375º for 11-14 minutes, until the edges are browned and the centers are still a little soft.

Remove from the oven and sprinkle the cookies with a little kosher salt.

Allow cookies to sit on the sheet pan for a few minutes to cool down. This will allow them to set slightly and move easily to a cooling rack or serving plate.

Once cooled, store in an airtight container at room temperature.

Pro Tips

Using Applesauce to replace the egg in cookies

If you want to use applesauce as an egg replacement, I followed the ratio of 1/4 cup of applesauce for every 1 egg. For instance, my typical chocolate chip cookie recipe calls for 2 eggs. Therefore, to make this dairy free and plant based version, I used 1/2 a cup of unsweetened, unflavored applesauce and it worked perfectly.

Let the cookie dough sit

By allowing the cookie dough to rest a few minutes before baking, you’re allowing the flour to absorb the sugars, moisture, and flavors. This will give your chocolate chip cookies a better structure (important when going eggless) and help them spread less in the oven. It also makes the cookies more flavorful!

Like your chocolate chip cookies on the gooey side?

I would recommend pulling these babies out of the oven around the 11-12 minute mark. Make sure the outer edges are just barely browned and that middle still looks a little undercooked. They’ll continue to cook slightly as they sit on the sheet pan, so they won’t be raw.

Allow the cookies to sit on the sheet pan until cooled. This way they’ll be set enough to move to a serving platter

Storing your cookies

Leftover cookies should be stored in an airtight container at room temperature for 3 days.

Baked cookies can also be stored in airtight freezer safe bags and frozen for months!

Choosing your chocolate chips

You can use semisweet chocolate chips or if accommodating a dietary sensitivity, dairy free and allergen free chocolate chips.

For this recipe, I used the Nestle brand Allergen Free Semi-Sweet Morsels. Not an ad, I just really liked them and found them right at Target!

Enjoy Life Foods is another very common dairy free chocolate chip brand–they also have mini chocolate chips and chocolate chunks!

If you can’t find the above brands, I found a website Godairyfree.org that has a list devoted to dairy free chocolate options.

Make sure to read the labels to verify that the ingredients meet your dietary needs.

Looking for more eggless desserts?

• Try our rich and creamy No Bake Chocolate Cheesecake, refreshing Lemon Blueberry Cheesecake, or our mini cheesecakes with Cadbury Eggs.
• Rich and chocolatey Edible Brownie Batter-no baking, no eggs, just pure indulgence.
• Soft and chewy Banana Bread Chocolate Chip Cookies.
• Try a variety of buttery, flaky treats like our cinnamon sugar puff pastry twists or cinnamon pinwheel cookies.
• Make trays of delicious cereal treats like Peanut Butter Rice Krispie Treats or brown butter Chocolate Chip Rice Krispie Squares.

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