Applesauce Chocolate Chip Cookies - Soft, Eggless Cookies
These easy applesauce chocolate chip cookies are soft, delicious, and made without eggs or butter. Flavored with cinnamon and vanilla and loaded with semi-sweet chocolate chips, they make a perfect homemade treat for snacks or dessert!
Servings 12
Calories 221kcal
Ingredients
- 1,5 cups all purpose flour
- 1.5 teaspoon baking powder
- ¾ cup sugar
- 8 oz applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon powder
- ¼ cup oil
- ¾ cup semi sweet chocolate chips
Instructions
To make cookie dough
- Place the flour in a large bowl.
- Add baking powder, cinnamon powder and sugar, mix well to combine evenly with the flour.
- Add 4 oz of applesauce (half of the applesauce that we need in the recipe) also to the dry flour mixture, mix well using a spoon.
- Now add the remaining half of applesauce (4 oz), oil, vanilla extract and semi sweet chocolate chips to the flour mixture, knead well using the hands to form the cookie batter.
- Place the cookie batter in the refrigerator to chill for about 30 minutes.
To bake the cookies:
- Preheat oven to 350 degree Fahrenheit.
- Line a baking sheet with parchment paper and drop tablespoon full of cookie batter onto the prepared baking sheet (I made 10 large cookies but you can divide them more evenly and make about 12 to 14 cookies if you want).
- Bake in the preheated oven for about 14 minutes until the cookies are done! Once the cookies are baked, transfer the baked cookies immediately from the hot oven to a cool place. The cookies will be very soft while they are hot, but will be more firmer in texture but still very soft, as they cool down!
- Enjoy the delicious applesauce chocolate chip cookies with cinnamon tea, coffee, latte or milk!
Notes
- These cookies will be very soft immediately after baking. Allow them to cool completely, and they will become firmer while still remaining soft and delicious.
- Chill the cookie dough for about 30 minutes before baking for easier handling.
- This recipe makes approximately 10 large cookies. For smaller cookies, you can make about 12 to 14 cookies instead.
- Use parchment paper to prevent the cookies from sticking to the baking sheet.
- Store leftover cookies in an airtight container and enjoy within a few days for the best freshness and texture.
- Semi-sweet chocolate chips work well in this recipe, but you may adjust the amount slightly according to your preference.
Nutrition
Calories: 221kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 146mg | Fiber: 2g | Sugar: 18g | Vitamin A: 12IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 2mg