The Best Eggless Chocolate Chip Cookies (Chewy and Gluten Free).
These chewy egg free chocolate chip cookies are just like what you would get in a fancy bakery. These are irresistible!
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.
Notes
*If you are not gluten free, all purpose flour or wheat flour will work well here!
Nutrition facts are for one large cookie.
Store leftover cookies in an airtight container. They will stay fresh for about 5 days.
This cookie dough can be frozen. Just scoop onto a cookie sheet, and freeze until firm. Then store dough balls in a freezer bag for up to three months. When you bake them from frozen, it may take slightly longer.
If you can't do applesauce, try mashed banana, or two flax seed egg replacers.
Nutrition
Calories: 193kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 3gSodium: 214mgPotassium: 19mgFiber: 2gSugar: 17gVitamin A: 320IUVitamin C: 0.1mgCalcium: 29mgIron: 1.3mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!