Eggless Applesauce Chocolate Chip Cookies
Soft applesauce chocolate chip cookies with perfectly crispy edges when they’re fresh out of the oven.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 3 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 2/3 cups All-Purpose Flour – spooned and leveled, see note *
1 teaspoon Cornstarch
1/2 teaspoon Kosher Salt
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
8 Tablespoons Unsalted Butter – softened to room temperature
1/2 cup Light Brown Sugar – packed
2 Tablespoons Granulated Sugar
1/4 cup Plain Applesauce – unsweetened
1 teaspoon Vanilla Extract
1 cup Semi-Sweet Chocolate Chips
Instructions
- In a medium-sized mixing bowl, add the all-purpose flour (1 and 2/3 cups), cornstarch (1 teaspoon), kosher salt (1/2 teaspoon), baking soda (1/2 teaspoon), and baking powder (1/4 teaspoon) and whisk together until thoroughly combined – about 30 seconds. Set aside.
These are your dry ingredients. - In the bowl of a stand-mixer fitted with the paddle attachment, add the unsalted butter (8 Tablespoons – softened), light brown sugar (1/2 cup – packed), and granulated sugar (2 Tablespoons). Beat on medium-high until slightly lightened in color – about five minutes.
- Scrape down the bowl, then add the plain apple sauce (1/4 cup – unsweetened) and vanilla extract (1 teaspoon) to the bowl and beat together on medium until mostly combined. It will look a little like cottage cheese, which is fine.
These are your wet ingredients. - Scrape down the bowl again, then add your dry ingredients (see step 1) to the bowl of wet ingredients (see step 3) and mix on low speed until now dry flour patches remain.
- Add the semi-sweet chocolate chips (1 cup) and pulse the mixer until they’re evenly mixed into the dough.
- Using a small cookie scoop, scoop the dough onto a plate or small baking sheet lined with parchment paper and chill, covered, for at least 30 minutes.
- Preheat your oven to 350 Fahrenheit.
- When your oven is ready, space the dough balls out on a baking tray lined with parchment paper so that they’re about 2 inches away from each other. If you’re unable to bake all of the cookies on one tray, leave the remaining dough in the fridge until it’s ready to go in the oven.
- Bake for 13 min or until the edges are slightly golden and the middles are set. Allow to cool for 5-10 minutes before enjoying.
Notes
* To properly measure flour, stir the flour with a whisk or spoon to break up any dense pockets, then spoon the flour into a measuring cup and level with the spine of a knife or the spoon handle.
To help with your grocery shopping I’ve listed the ingredients needed for this recipe, as well as where they can generally be found in the grocery store:
Dairy
- Unsalted Butter
Pantry
- All-Purpose Flour
- Cornstarch
- Diamond Crystal Kosher Salt
- Baking Soda
- Baking Powder
- Light Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Plain, Unsweetened Apple Sauce
- Semi-Sweet Chocolate Chips
