These eggless chocolate chip cookies are thick, chewy, and loaded with chocolate chips. This recipe is a family favorite, and for good reason! With a perfect texture and flavor, you’ll never guess these treats are free of common allergens.
There’s nothing like a thick, chewy chocolate chip cookie for dessert, is there?
I’ve had an easy gluten free vegan chocolate chip cookie recipe in my repertoire for a while, and although it’s really good, I wanted to see if I could improve upon it and make a thicker cookie with a ton of chocolate chips. Kind of like what you would find in a bakery.
Bakery cookies are good, but it’s much nicer to make these eggless chocolate chip cookies at home and be able to enjoy them as soon as they come out of the oven all warm and delicious.
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Top Tip
To make larger cookies, you’ll want the dough to be scooped into balls that are about 2 inches in diameter. This will result in the nice thick, cookies that you see pictured above.
Ingredient Notes
- Egg Replacer – There are many egg substitutes that will work in a cookie recipe. Applesauce, mashed banana, mashed pear, or flax seed egg replacers all work well! I used applesauce in this recipe – it’s pretty neutral tasting and holds the cookies together really well. For more information on egg replacers or dairy replacers, take a look at my guide to vegan and gluten free baking.
- Cornstarch – The cornstarch added to the dough makes these cookies a little chewier. If you can’t have corn, try using potato starch.
- Sugars – I’ve used three types of sugar here for a richer flavor. I think it’s worth it to seek out both light and dark brown sugar, but if you only have one or the other, it will still be okay.
- Chocolate Chips – I like using two types of chocolate chips so that every bite is loaded with chocolate. Enjoy Life makes mini chocolate chips and dark chocolate chips that are delicious and allergy friendly.
- Gluten Free Flour Blend – I love Namaste Perfect Flour Blend for cookies. It’s delicious and has the perfect texture for cookies. If you aren’t gluten free, this recipe will still work very well with all-purpose flour.
Step by Step Instructions
- Place the sugars and vegan buttery spread in a mixing bowl and mix until light and fluffy.
- Add the applesauce and vanilla extract and mix again.
- Add the dry ingredients and mix on low speed until combined.
- Stir in the chocolate chips. Chill the dough for one hour.
- Scoop the chilled dough onto a parchment paper lined cookie sheet. You should be able to fit 8 cookies on a cookie sheet.
- Bake at 350 degrees F for about 15-17 minutes. They might be a little underdone in the middle – that’s okay! They will continue to bake on the cookie sheet.
- After the cookies cool on the cookie sheet, you can move them to a tray or plate. Enjoy!
Make Ahead Option
You could make this dough the day before you’d like to bake it. Just store it in the refrigerator until you are ready to bake, then scoop it out and bake as instructed.
Freezing Cookie Dough
If you’d like to freeze this dough, you can scoop the dough onto a cookie sheet and freeze until firm. Then place the cookie dough balls into a freezer bag and freeze for up to three months. It may take slightly longer for these cookies to bake from frozen. Just keep an eye on them and add a couple more minutes to the bake time if needed.
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Recipe
The Best Eggless Chocolate Chip Cookies (Chewy and Gluten Free).
Ingredients
- ⅔ cup vegan buttery spread
- ⅜ cup light brown sugar
- ⅜ cup dark brown sugar
- ¼ cup granulated sugar
- ½ cup unsweetened applesauce
- 1½ teaspoons vanilla extract
- 2 cups gluten free flour blend I love using Namaste Perfect Flour Blend for cookies
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons corn starch
- 1 cup dairy free mini chocolate chips
- 1 ½ cups dairy free dark chocolate chips or chocolate chunks
Instructions
- Place the vegan buttery spread and sugars in a mixing bowl and beat on medium speed until fluffy.
- Add the applesauce and vanilla extract and mix until combined.
- Add the gluten free flour blend, salt, baking soda, and cornstarch to the bowl and mix on low speed.
- Turn mixer off and stir in the mini chocolate chips and the dark chocolate chips or chunks.
- Place the dough in the refrigerator to chill for one hour.
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- Scoop the dough into balls about 2" in diameter. Place the balls on the cookie sheet and flatten slightly with your hand. You should be able to fit 8 or 9 cookies on the cookie sheet.
- Bake at 350 degrees F for about 15-17 minutes. They make look slightly underdone in the middle, and that's okay.
- Let cool on the baking sheet for a few minutes before moving to wire rack to cool completely.
- Repeat steps 7-9 with the remaining cookie dough.
Deborah
Wondering if this recipe would work with coconut oil (liquid or solid form) instead of the vegan butter? Appreciate your thoughts!
Kelly Roenicke
I haven’t tried that, so I am not sure. The texture may be different if you use oil.
Deborah
I did try it with the solid coconut oil and they are FABULOUS!!! I have a frozen bag of dough waiting to cook and take for a Christmas Eve party! Made it with applesauce and added pecans, too. WONDERFUL! THANKS FOR THIS KEEPER!
Vickie
Hi Kelly, These cookies were delicious!! My son is allergic to the top 7 but can have dairy so we used real butter, but that’s the only change I made to your recipe. This is going to go into our “safe cookie” rotation. Thanks so much! Love your blog!
Kelly Roenicke
Yay! I am so glad you enjoyed them! Thank you for letting me know!