These applesauce chocolate chip cookies are gooey, soft and so flavorful! The applesauce replaces the eggs and adds a natural sweetness. These cookies take only 20 minutes from start to finish. Pools of melted chocolate add the best flavor. They are quick, easy and so yummy!

Applesauce chocolate chip cookies.

Why You’ll Love This Recipe

  • These applesauce chocolate chip cookies are quick and easy.
  • Only one mixing bowl required.
  • No dough chilling needed.
  • Only 20 minutes total.
  • This recipe uses pantry staple ingredients.
  • The applesauce is used instead of eggs.
  • This recipe is made without eggs.
  • This recipe is gluten free friendly, egg free, and nut free.
  • For completely vegan, make these Vegan Chocolate Chip Cookies!

Ingredients & Substitutions

These are the main ingredients and substitutions for applesauce chocolate chip cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use cold unsalted butter right from the fridge. Softened or melted butter results in even thinner cookies. Feel free to use vegan butter sticks if needed. Earth Balance is my favorite brand.

Both granulated sugar and light brown sugar sweeten this recipe. I have not tried using coconut sugar or another sugar alternative.

Unsweetened applesauce replaces the need for eggs. In addition, it adds a delicious natural sweetness.

A little vanilla extract adds a classic cookie flavor.

Both regular all purpose flour and gluten free 1 to 1 flour can be used. Do not use another flour.

Baking soda helps these cookies rise slightly.

Add in a pinch of sea salt if desired.

For those huge pools of melted chocolate, use chocolate chunks. Alternatively, feel free to cut up a chocolate bar. If needed, use chocolate chips.

Applesauce, butter and other ingredients.

Taste & Texture

These applesauce chocolate chip cookies are very reminiscent of classic cookies. The only difference is a slight natural sweetness from the applesauce. Chocolate chunks add a lot of chocolate flavor.

These cookies are somewhat thin and really gooey! They are soft.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.

Thick dough in mixing bowl.

Step 3

Then, add in applesauce and vanilla. Stir to combine.

Creamy gooey dough in bowl.

Step 4

Add in flour, baking soda and sea salt. Stir to combine.

Egg free cookie dough.

Step 5

Fold in chocolate chunks.

Chocolate chunk applesauce dough.

Step 6

Use an ice cream scooper to scoop balls of dough onto lined pan. Space at least 3 inches apart to allow room for spreading.

Scooped cookie dough on pan.

Step 7

Bake for 9 to 10 minutes or until cookies are barely golden along the edges. They will look soft and gooey in the middle.

Flattened chocolate chunk cookie.

Step 8

Lastly, remove applesauce chocolate chip cookies from oven. Allow cookies to cool on pan for 5 to 7 minutes. Then, carefully transfer to a cooling rack.

Expert Tips & Tricks

Carefully measure all ingredients.

Use cold butter right from the fridge. Do not use melted or softened butter.

Mix butter and sugars until no clumps of butter remain. This takes 2 to 3 minutes usually.

Use chocolate chunks to create those huge pools of chocolate.

This dough may be a little sticky. Use an ice cream scooper to scoop dough balls onto lined pan.

Space dough balls at least 3 inches apart. These cookies spread a lot.

These applesauce chocolate chip cookies are meant to be gooey in the middle. Handle carefully after baking.

Melted chocolate chunk cookies.

Flavor Variations & Add Ins

Consider switching up the flavors of these applesauce chocolate chip cookies.

Use white chocolate chips.

Use mini chocolate chips.

Add in a pinch of cinnamon or nutmeg.

Add in a pinch of ground ginger.

Use regular chocolate chips.

Add in chopped walnuts.

Add in chopped pecans.

Use dried cranberries.

How to Serve & Store

Serve applesauce chocolate chip cookies once cool enough to handle. They are very soft and gooey after baking. Allow them to firm up for a bit before devouring. Or, eat immediately with a spoon!

Store cookies in an airtight container at room temperature for 3 days.

Feel free to freeze for 1 month.

Frequently Asked Questions

What does applesauce replace in cookies?

Applesauce replaces eggs in cookies.

Are these cookies vegan?

For vegan cookies, use vegan butter sticks and vegan chocolate. Or, make these Vegan Chocolate Chip Cookies!

Is this recipe gluten free?

Use gluten free 1 to 1 flour to make this recipe gluten free. The photos are made using King Arthur Flour gluten free 1 to 1 flour.

Can you freeze them?

Yes. Freeze cookies for up to 1 month.

Can you taste the applesauce?

The applesauce adds a subtle natural sweetness. These cookies do not taste like applesauce.

Gooey melted chocolate cookies.

You May Also Like

If you make this applesauce chocolate chip cookie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Applesauce chocolate chip cookies.

Get the Recipe: Applesauce Chocolate Chip Cookies

These applesauce chocolate chip cookies are gooey, buttery and so delicious! They are completely egg free. The applesauce provides a nice natural sweetness to these cookies. The chocolate chunks add so much melted chocolate!
5 from 11 votes

Ingredients

  • ½ cup cold unsalted butter
  • ¼ cup granulated sugar
  • ½ cup light brown sugar, tightly packed
  • ¼ cup unsweetened applesauce
  • ½ tsp vanilla extract
  • 1 ¾ cups flour, all purpose or gluten free flour
  • ½ tsp baking soda
  • pinch sea salt, optional
  • 1 cup chocolate chunks, or chocolate chips

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.
  • Then, add in applesauce and vanilla. Stir to combine.
  • Add in flour, baking soda and sea salt. Stir to combine.
  • Fold in chocolate chunks.
  • Use an ice cream scooper to scoop balls of dough onto lined pan. Space at least 3 inches apart to allow room for spreading.
  • Bake for 9 to 10 minutes or until cookies are barely golden along the edges. They will look soft and gooey in the middle.
  • Lastly, remove from oven. Allow cookies to cool on pan for 5 to 7 minutes. Then, carefully transfer to a cooling rack.

Notes

  • These cookies are pretty large and spread significantly.
  • Use cold butter from the fridge.  Do not use softened or melted butter.
  • Both regular all purpose flour and gluten free 1 to 1 flour can be used.  I do not recommend another flour.
  • Chocolate chunks create pools of melted chocolate.  Feel free to use regular chocolate chips if desired.
  • These cookies will look gooey in the middle.  Allow them to cool before transferring to a wire rack.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Freeze for up to 1 month.
Calories: 270kcal, Carbohydrates: 35g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 51mg, Potassium: 118mg, Fiber: 2g, Sugar: 19g, Vitamin A: 245IU, Vitamin C: 0.1mg, Calcium: 22mg, Iron: 2mg

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