If you love soft, chewy cookies with rich caramel flavor, these Eggless Chocolate Chip Cookies are about to become your new go-to. They are perfectly sweet, slightly gooey in the center, and loaded with melty chocolate in every bite.
I started making these when I wanted a cookie that felt a little more indulgent than the classic version. The extra brown sugar gives them that deep, cozy flavor, and the applesauce keeps them incredibly soft without needing eggs. They are the kind of cookies that disappear fast in my house.
For specifics on the recipe, use the table of contents to click on sections of the recipe.
Jump to:
- Why you'll love Eggless Chocolate Chip Cookies
- Eggless Chocolate Chip Cookies Ingredients
- Kitchen Tools Needed
- How to Make Eggless Chocolate Chip Cookies
- Make-ahead, storage, and freezer tips
- Eileen's Tips for the best Eggless Chocolate Chips
- Make This Recipe Yours
- FAQs for the Best Eggless Chocolate Chips
- More Cookie Recipes
- My Top 10 Family Favorite Recipes
- 📖 Recipe
- 💬 Comments
Why you'll love Eggless Chocolate Chip Cookies
- Quick and Easy: Simple steps with no complicated techniques.
- Rich Flavor: Brown sugar gives a deep, caramel-like sweetness.
- Soft and Chewy: Perfect texture with tender centers and lightly crisp edges.
- Egg-Free Option: Applesauce keeps them moist and acts as a binder.
- Customizable: Easy to switch up mix-ins and flavors.
If you are into delicious cookie recipes, you will love our brookie cookies, brown butter pecan cookies, or cake mix crinkle cookies. They all bring that same homemade flavor that you love.
Eggless Chocolate Chip Cookies Ingredients
- Unsalted butter: Butter adds richness and flavor while also helping create a soft, tender texture.
- Dark brown sugar: This is the star ingredient that gives the cookies their deep, caramel-like flavor. It also adds moisture, which helps create soft and chewy texture.
- Granulated sugar: Granulated sugar balances the richness of the brown sugar and helps create slightly crisp edges on the cookies.
- Unsweetened applesauce: The applesauce acts as an egg replacement, providing moisture and helping bind the dough together so the cookies hold their shape.
- Milk (dairy or plant-based): Milk adds a bit of extra moisture to the dough, helping bring everything together smoothly.
- Vanilla extract: Vanilla enhances all the other flavors in the cookies.
- All-purpose flour: Flour provides the structure for the cookies, giving them their shape and stability.
- Baking soda: Baking soda helps the cookies spread slightly and contributes to a soft, tender texture.
- Baking powder: Baking powder gives the cookies a little lift, helping them bake up light instead of dense.
- Fine sea salt: Salt balances the sweetness and enhances the overall flavor of the cookies.
- Chocolate chips or morsels: These add bursts of rich chocolate throughout the cookies, making each bite extra indulgent.
Kitchen Tools Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop (2 tablespoons recommended)
- Cooling rack
How to Make Eggless Chocolate Chip Cookies
The full instructions are in the recipe card.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes until light and fluffy.
- Add the applesauce, milk, and vanilla extract. Mix until smooth and fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the chocolate chips using a spatula.
- Cover the dough and refrigerate for 60 minutes.
- Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a cooling rack.
Make-ahead, storage, and freezer tips
Storage - Store cookies in an airtight container at room temperature for 4 to 5 days.
Make-ahead - The dough can be made and refrigerated for up to 48 hours before baking.
Freezing - Baked cookies can be frozen for up to 3 months.
Freeze unbaked dough balls for up to 2 months, and bake from frozen, adding 1 to 2 minutes to the bake time.
Eileen's Tips for the best Eggless Chocolate Chips
- Room Temperature Butter: Make sure the butter is softened, not melted, for proper creaming and texture.
- Chill the Dough: Refrigerating the dough helps prevent spreading and enhances flavor.
- Do Not Overmix: Mix just until combined to keep the cookies soft and tender.
- Watch Bake Time: Remove cookies when the centers look slightly underbaked to keep them chewy.
Make This Recipe Yours
Do you want to change up this recipe?
- Brown Butter Version: Brown the butter first for a deeper, nutty flavor.
- Chocolate Chunk: Use chopped chocolate for gooey chocolate pockets.
- Cinnamon Twist: Add 1 teaspoon of cinnamon to the dry ingredients.
- Espresso Boost: Add ½ teaspoon espresso powder to enhance the chocolate flavor.
- Salted Version: Sprinkle flaky sea salt on top before baking
FAQs for the Best Eggless Chocolate Chips
Chilling solidifies the butter and hydrates the flour, which helps control spreading and improves flavor.
Be sure to refrigerate the cookies for at least 1 hour. That should keep your cookies from spreading.
Yes, you can refrigerate the dough for up to 48 hours before baking.
More Cookie Recipes
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Eileen xo
If you click the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Eggless Chocolate Chip Cookies
Equipment
Ingredients
Instructions
- Preheat oven to 350°F/180°C. Line baking sheets with parchment paper. Set aside.
- In a large mixing bowl, beat 1 cup unsalted butter (softened)1¼ cups packed dark brown sugar, and ¼ cup granulated sugar for 2-3 minutes until light and fluffy.
- Mix in ¼ cup unsweetened applesauce, 1 tablespoon milk, and 2 teaspoons pure vanilla extract until smooth and fully combined.
- In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix. Fold in the chocolate chips.
- Cover the dough and refrigerate for 60 minutes. This helps hydrate the flour and prevents the cookies from spreading too much.
- Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
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