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Eggless chocolate chip cookies on parchment paper

Get the Recipe: Eggless Chocolate Chip Cookies

These eggless chocolate chip cookies are thick, chewy and gooey! They are made without eggs but have the perfect cookie flavor and texture. These gluten free egg free cookies are easy to make and so delicious!
4.89 from 9 votes



  • First, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In a stand mixer, add cubes of cold butter, white sugar and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.
  • Then, add in applesauce and vanilla extract. Stir to combine.
  • Add in flour, tapioca flour, and baking soda. Stir until a thick dough forms.
  • Fold in chocolate chips.
  • Use an ice cream scoop or large spoon to scoop balls of dough onto lined baking pan. Mine were about 4 ounces each which produces large cookies. Place balls of dough at least 2 inches apart.
  • Bake for 9 to 10 minutes or until the middles of the cookies are just barely set in the middle.
  • Remove pan from oven. Allow cookies on cool on pan for 10 minutes. Carefully transfer cookies to a cooling rack to finish cooling.


  • These cookies are very large in size, but feel free to make them smaller.  Adjust baking time as needed.
  • Use cold butter right from the fridge.  Slice into small cubes.
  • Feel free to use Vegan butter for a dairy free and Vegan option.  This works better than using coconut oil.
  • All purpose flour can be used if desired.
  • Bake until cookies look barely set in the middle.  They will firm up while cooling.
  • Store covered at room temperature for up to 4 days.
Calories: 493kcal, Carbohydrates: 70g, Protein: 5g, Fat: 22g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 226mg, Potassium: 225mg, Fiber: 2g, Sugar: 32g, Vitamin A: 410IU, Vitamin C: 1mg, Calcium: 99mg, Iron: 1mg