When I was a kid, my mom used to bake chocolate chip cookies that filled the house with the warmest, coziest smell. Fast forward to today, and I still love that aroma—but now I bake for friends who have dietary restrictions, especially allergies or gluten intolerance.
These eggless chocolate chip cookies are my way of showing everyone deserves a seat at the cookie table. They’re soft in the middle, a little crispy on the edges, and so good you won’t believe they’re eggless or gluten-free.
Tips for Success
- Chilling the Dough: If you have time, chill the dough for 30 minutes before baking. It enhances the flavor and keeps the cookies from spreading too much.
- Fresh Ingredients: Always use fresh, local butter and applesauce for the best flavor.
- Even Cooking: Rotate your baking sheet halfway through to ensure even baking.
Variations and Substitutions
- Dairy-Free: Swap the butter for coconut oil or a plant-based alternative, and use dairy-free chocolate chips.
- Sugar Swap: Use coconut sugar instead of granulated sugar for a deeper caramel flavor.
- Mix-Ins: Add chopped nuts, shredded coconut, or dried fruit for extra texture and flavor.
Serving Suggestions
Serve these cookies warm with a glass of almond milk or pack them up for a road trip snack. To wow a crowd, stack them on a pretty plate and sprinkle a pinch of flaky sea salt over the top right after baking. Trust me, that tiny salt hit makes them next-level amazing.
Enjoy every bite—and let me know if they become your new favorite cookie!
Eggless Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: About 18 cookies 1x
- Diet: Gluten Free
Description
Soft and chewy eggless chocolate chip cookies made with fresh, gluten-free ingredients. Perfect for anyone avoiding eggs or gluten but craving classic cookies.
Ingredients
- 1 ¼ cups gluten-free all-purpose flour (I love Bob’s Red Mill or King Arthur’s blend)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter or plant-based butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup applesauce (unsweetened)
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips (use dairy-free if needed)
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. This step ensures even distribution of the baking soda for perfectly fluffy cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. You can use a hand or stand mixer for this, but a sturdy whisk works too if you don’t mind a mini arm workout.
- Add Wet Ingredients: Stir in the applesauce and vanilla extract until well combined. Applesauce takes the place of eggs here, adding moisture and a hint of sweetness.
- Combine Dry and Wet: Slowly add the dry ingredients into the wet mixture. Stir just until the dough comes together—don’t overmix! Fold in the chocolate chips.
- Scoop and Bake: Scoop dough into 1 ½-inch balls and place them about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are golden and the centers look slightly undercooked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up while staying soft inside.
Notes
For best flavor, chill the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
