Eggless Chocolate Cookies are rich, fudgy, and decadent. They're chewy in the middle, rimmed with crisp edges, loaded with chocolate chips, and are ready in just 30 minutes. In addition to being egg-free, these cookies are nut free and can be made gluten and dairy free as well.
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These Eggless Chocolate Cookies are soft, fudgy, and pure chocolatey goodness. This recipe makes 12 large, gooey cookies, that are ready in less than 30 minutes.
They're rich, chewy, decadent, and completely egg free. Best of all, I've included variations for gluten free and dairy free as well!
For more eggless recipes, try my eggless banana bread, no-spread sugar cookies, and vegan oatmeal raisin cookies!
Why You'll Love These Cookies
- They're completely eggless!
- Along with being egg-free, these cookies are also nut-free, and can be made gluten and dairy free
- These are rich, fudgy, and completely decadent
- They're made in one bowl, without the need for a hand mixer or stand mixer
- Eggless chocolate cookies stay soft and chewy for days!
- There's no need to chill the dough, so the cookies are done in less than 30 minutes
Key Ingredients Needed
*the full ingredients list and measurements can be found in the recipe card below*
- Butter: I typically use salted butter when I bake because it balances out the sweetness. However, if you only have unsalted it will also work.
- Brown sugar: For these cookies I've found that brown sugar delivers the most flavor and also give a nice chewy texture.
- Applesauce: This is our egg replacement in the cookies! You'll want to use unsweetened applesauce so they don't get overly sweet and stay balanced.
- Flour: You'll only need regular all-purpose flour. Try and use a high-quality brand so they you don't end up with clumps of flour in the dough.
- Cocoa powder: We can't have chocolate cookies without cocoa powder! I usually make mine with a Dutch Processed Cocoa Powder, but regular unsweetened is just as good.
- Instant espresso powder: To enhance the chocolate flavor, I like to add a touch of instant espresso powder. The cookies don't taste like coffee, they just taste extra chocolatey!
- Chocolate chips: We're doubling down on the chocolate with not one, but 2 kinds of chocolate chips! Regular and mini add a nice richness, decadent, and keep these cookies moist.
Ingredient Substitutions and Variations
- Butter: You can use a vegan butter if you need these to be dairy free
- Brown sugar: Either dark or light will work. You can use an equal amount of granulated sugar if needed
- Gluten free: Use a 1:1 gluten free flour blend that contains xanthan gum if you need these cookies to be gluten free. You'll also want to increase the chill time to 1 hour.
- Chocolate chips: You can use dairy free chocolate chips if needed. You can also substitute with white chocolate chips, dark chocolate chips, or chop up your favorite chocolate bar!
How To Make Fudgy Eggless Chocolate Cookies
STEP ONE: Preheat the oven to 325° F and line a baking sheet with parchment paper.
STEP TWO: In a medium sized mixing bowl stir softened butter and brown sugar with a wooden spoon until creamy
STEP THREE: To the butter, add the applesauce, and mix again.
STEP FOUR: Now, to the wet ingredients, add the flour, cocoa powder, baking soda, espresso powder, and salt. Gently mix just until the flour is combined.
STEP FIVE: Pour both chocolate chips into the cookie dough and use a rubber spatula to gently fold them in until evenly distributed.
STEP SIX: Roll 2 tablespoons of the cookie dough into a ball, press into a ½ inch thick disk, then place onto the prepared baking sheet. Repeat with remaining dough, placing the balls 2 inches apart.
STEP SEVEN: Bake the eggless chocolate cookies for 10-12 minutes, or just until the edges look set. Carefully take them out of the oven and let the cookies cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
EXPERT TIP: Press extra chocolate chips onto the tops of the dough balls before baking to get that pretty, bakery style look!
Expert Baking Tips
- Use room temperature ingredients: This is important, especially when baking! When everything is the same temperature it all blends together so much better, and you'll end up with a nice, smooth, cohesive dough.
- Salted butter vs. Unsalted: I prefer to use salted butter in my baked goods because I think that it helps to balance out the sweetness much more than just adding extra salt.
- Unsweetened applesauce: In order to prevent these eggless cookies from being overly sweet, you will want to use plain, unsweetened applesauce. You also don't want it to be chunky!
- Don't overmix: When working with regular flour, the gluten proteins become activated when introduced to moisture, so the more you mix, the tougher they become. For soft, chewy cookies, you want to stop mixing as soon as there are no traces of flour left in the bowl.
- Best chocolate to use: For chocolate chips, you'll want a good quality for the best flavor! I like Nestle or Ghirardelli
- Don't overbake: Chocolate cookies are hard to know when they're done baking because of their naturally dark color. I like to look for the edges to be set but the middles to still look a little wet because the residual heat from the baking sheet will continue cooking them.
Frequently Asked Questions
Yes! This cookie dough doesn't need to chill, but if you want to make it ahead of time you can. Just cover the bowl with plastic wrap and store in the fridge for 1-2 days, and let come to room temperature before baking.
Nothing really changes to a cookie recipe that's designed to be made without eggs.
However, you can't use an egg substitute in a recipe designed for eggs and expect it to turn out the same.
I haven't tested a replacement, so I do not recommend a substitute for the applesauce.
If you *must*, you might be able to substitute it with ¼ cup of mashed banana.
Storing and Freezing Instructions
STORING: You can keep leftover cookies in an airtight container at room temperature for up to 5 days.
FREEZING: If you want an eggless chocolate cookie anytime the craving hits, you might want to freeze a few! You can wrap them individually in plastic wrap then place all together in a freezer safe bag. Freeze for up to 3 months, then thaw, microwave for 15 seconds, and enjoy a nice, warm cookie!
A quick note about baking in grams...
You may notice that most of my newer recipes are given in grams, and that's because it really is the most accurate way to measure and get the best baked good every time.
I try to include cup measurements as well, but I highly suggest ordering a $10 scale, it's really worth it!
More Eggless Recipes
Print
Eggless Chocolate Cookies
Eggless Chocolate Cookies are rich, fudgy, and decadent. They're chewy in the middle, rimmed with crisp edges, loaded with chocolate chips, and are ready in under 1 hour. In addition to being egg-free, these cookies are nut free and can be made gluten and dairy free as well.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 minutes
- Yield: 15 Large cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 113g salted butter- room temperature (1 stick)
- 150g light brown sugar (¾ cup)
- 85g unsweetened applesauce (¼ cup)
- 140g all purpose flour (scant 1 ¼ cup)
- 50g cocoa powder (½ cup)
- ½ teaspoon baking soda
- ½ teaspoon espresso powder
- ¼ teaspoon salt
- 80g chocolate chips (⅓ cup)
- 60g mini chocolate chips (¼ cup)
Instructions
- Preheat the oven to 325° F and line a baking sheet with parchment paper
-
In a medium sized mixing bowl stir softened butter and brown sugar with a wooden spoon until creamy
-
To the butter mixture, add the applesauce, and mix again.
-
Now, to the wet ingredients, add the flour, cocoa powder, baking soda, espresso powder, and salt and gently mix until the flour is just combined
-
Add both the regular chocolate chips as well as the mini chocolate chips into the cookie dough and use a rubber spatula to gently fold them in until evenly distributed.
-
Roll 2 tablespoons of the cookie dough into a ball, then press into a ½ inch disk and place onto the prepared baking sheet. Repeat with remaining dough, placing the disks 2 inches apart. (add extra chocolate chips to the top if desired)
-
Bake the eggless chocolate cookies for 10-12 minutes, or just until the edges look set, then carefully take them out of the oven and let the cookies cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
Dairy Free Option- substitute the butter with vegan butter and use dairy free chocolate chips or a chopped dark chocolate bar.
Gluten Free Option- Substitute the all-purpose flour with a 1:1 gluten free all-purpose flour that contains xanthan gum. Chill for at least 1 hour to help hydrate the flour.
More Baking Tips!
- Use room temperature ingredients: This is important, especially when baking! When everything is the same temperature it all blends together so much better, and you'll end up with a nice, smooth, cohesive dough.
- Salted butter vs. Unsalted: I prefer to use salted butter in my baked goods because I think that it helps to balance out the sweetness much more than just adding extra salt.
- Unsweetened applesauce: In order to prevent these eggless cookies from being overly sweet, you will want to use plain, unsweetened applesauce. You also don't want it to be chunky!
- Don't overmix: When working with regular flour, the gluten proteins become activated when introduced to moisture, so the more you mix, the tougher they become. For soft, chewy cookies, you want to stop mixing as soon as there are no traces of flour left in the bowl.
- Best chocolate to use: For chocolate chips, you'll want a good quality for the best flavor! I like Nestle or Ghirardelli
- Don't overbake: Chocolate cookies are hard to know when they're done baking because of their naturally dark color. I like to look for the edges to be set but the middles to still look a little wet because the residual heat from the baking sheet will continue cooking them.
- Storing: Keep leftover cookies in an airtight container at room temperature for 4-5 days.
Keywords: eggless cookies, chocolate cookies without eggs, egg free chocolate cookies
Greta says
SO good! Both my husband and I enjoyed them so much, we decided not to take them to the party we were attending 😂 stopped by the grocery store instead cause we wanted to keep them to ourselves 🤭
★★★★★
Nicole Radcliffe says
Haha, I'm so happy to hear you enjoyed them that much! Next time you'll have to make a double batch 😉