Print

Eggless Chocolate Cookies

2 eggless chocolate cookies stacked with a bite taken out of the top one.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.

Ingredients

Units Scale
  • 113g salted butter- room temperature (1 stick)
  • 150g light brown sugar (3/4 cup)
  • 85g unsweetened applesauce (1/4 cup)
  • 140g all purpose flour (scant 1 1/4 cup)
  • 50g cocoa powder (1/2 cup)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 80g chocolate chips (1/3 cup)
  • 60g mini chocolate chips (1/4 cup)

Instructions

  1. Preheat the oven to 325° F and line a baking sheet with parchment paper

  2. In a medium sized mixing bowl stir softened butter and brown sugar with a wooden spoon until creamy

  3. To the butter mixture, add the applesauce, and mix again.

  4. 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

  5. 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.

  6. Roll 2 tablespoons of the cookie dough into a ball, then press into a 1/2 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)

  7. 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.

Find it online: https://www.coleinthekitchen.com/eggless-chocolate-cookies/