Making cookies without egg can be a struggle. I’ve tried so many different recipes, but they typically fall flat — literally. The cookies flatten a few seconds out of the oven, and I’m suddenly left with a pile of mini pancakes. They taste great, but they don’t have the texture or shape of a proper cookie. After a month of trial and error, I finally nailed it with these eggless chocolate chip cookies.
The best part about this cookie? You can eat the cookie dough raw without fear of salmonella.
Eggless Chocolate Chip Cookies
Ingredients
Instructions
Preheat oven to 350°F.
Cream sugars and butter until light and fluffy.
Add salt, vanilla extract, and applesauce. Mix until combined.
Add flour and baking soda. Mix until combined.
Add chocolate chips and combine gently.
#SpoonTip: Add another handful of chocolate chips if you prefer a super chocolate-y cookie.
Chill dough for 1 hour. Be sure to cover it so it doesn’t absorb fridge smell.
Use your hands to make balls out of the cookie dough. Place on baking sheet lined with parchment paper. Make sure the dough balls are at least 2 inches away from each other.
#SpoonTip: I typically make them about the size of a golf ball, but you can go bigger or smaller depending on how large you want your cookie.
Bake for 10 minutes or until edges are golden.
Let cookies cool for a minute or two.
Enjoy!