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

  • Prep Time:15 mins
  • Cook Time:10 mins
  • Total Time:25 mins
  • Servings:36
  • Easy


  • 2 1/3 cups flour
  • 1 cup unsalted butter room temperature
  • 1/2 cup sugar
  • 1 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened apple sauce
  • 1 1/2 cups semisweet chocolate chips
candy, oatmeal cookie, goody, pastry, cake, cookie, chocolate, sweet
Jocelyn Hsu
  • Step 1

    Preheat oven to 350°F.

  • Step 2

    Cream sugars and butter until light and fluffy.

  • Step 3

    Add salt, vanilla extract, and applesauce. Mix until combined.

  • Step 4

    Add flour and baking soda. Mix until combined.

  • Step 5

    Add chocolate chips and combine gently.

    #SpoonTip: Add another handful of chocolate chips if you prefer a super chocolate-y cookie.

  • Step 6

    Chill dough for 1 hour. Be sure to cover it so it doesn't absorb fridge smell.

  • Step 7

    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.

  • Step 8

    Bake for 10 minutes or until edges are golden.

  • Step 9

    Let cookies cool for a minute or two.

  • Step 10