There’s nothing better than a chocolate chip cookie. These cookies are both gluten-free and egg-free, so the raw dough is safe to taste. Made with almond flour, brown sugar, unsweetened applesauce, light butter, vanilla, and semi-sweet chocolate chips, these cookies bake up moist and chewy inside with a lightly crisp edge. The recipe comes together in minutes and bakes in about 15 minutes, giving you homemade, healthier chocolate chip cookies quickly.
What are the ingredients in these Gluten-Free, Egg-Free Chewy Chocolate Chip Cookies?
- Almond flour (extra-fine or super-fine preferred)
- Brown sugar — contributes moisture and a deeper caramel flavor from molasses
- Baking soda — a small amount to help with lift
- Light butter — a softer spreadable butter works well
- Unsweetened applesauce — acts as a binder and adds natural sweetness
- Vanilla extract — for flavor
- Semi-sweet chocolate chips — use your favorite brand; sugar-free chips also work
About almond flour and why it works here
Almond flour is simply ground almonds made into a fine powder. It adds a naturally moist, tender crumb and a pleasant nutty flavor to baked goods, making it ideal for cookies and brownies. For this recipe, extra-fine or blanched almond flour produces the best texture, but other almond flour varieties will work too. If your almond flour is slightly clumpy, sift it before combining with the other dry ingredients.
You can buy almond flour in the baking or natural foods section of most supermarkets and at health food stores. Its one-ingredient simplicity and subtle flavor make it a favorite for gluten-free baking.
Why this recipe is egg-free
Early testing included an egg, which produced a fluffier, cake-like cookie. Removing the egg produced the denser, gooey texture I prefer — chewy in the center with a slightly crisp edge. Skipping the egg also makes the dough safe to taste raw, which is a nice bonus for cookie dough lovers and for anyone avoiding eggs due to allergies or dietary preference.
The raw dough yields about 1.5 cups, and tasting a tablespoon or two while you bake is perfectly fine with this egg-free formula.
How to make these Gluten-Free, Egg-Free Chewy Chocolate Chip Cookies
Preheat your oven to 350°F (175°C). In a large bowl, whisk together the almond flour, brown sugar, and baking soda until evenly combined. Add the light butter (softened but not melted), unsweetened applesauce, and vanilla extract. Stir until a cohesive dough forms, then fold in the chocolate chips.
Spray or line a baking sheet, then use a tablespoon to drop portions of dough onto the sheet. There’s no need to roll each portion into a perfectly round ball—simply drop the dough from the spoon. This yields about 24 cookies.
Bake for approximately 15 minutes, or until the edges turn golden brown. Because there are no raw eggs in the dough, you can judge the finish based on color and texture: the centers should remain soft and chewy while the edges show a light golden color.
Allow the cookies to rest on the baking sheet for at least 5 minutes before transferring them to a cooling rack or serving platter. This short rest helps the cookies set while staying tender inside.
Gluten-Free, Egg-Free Chewy Chocolate Chip Cookies
Perfectly chewy chocolate chip cookies made with almond flour and no eggs.
Equipment
- Baking sheet
Ingredients
- 2 cups almond flour (extra-fine)
- 1/2 cup brown sugar
- 1/2 tsp baking soda
- 1/4 cup light butter, softened
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 oz semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the almond flour, brown sugar, and baking soda in a large bowl.
- Add the vanilla, softened butter, and applesauce.
- Mix until the ingredients form a cohesive dough, then fold in the chocolate chips.
- Spray or line a baking sheet with cooking spray or parchment paper.
- Use a tablespoon to portion the dough and drop onto the prepared baking sheet, making about 24 drops.
- Bake for 15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for at least 5 minutes before transferring to a rack or platter.
- Store the cookies in the refrigerator to help maintain their texture.
Notes
These cookies keep best refrigerated to preserve their chewy texture. If you prefer a crisper cookie, bake a minute or two longer and allow them to cool completely. You can substitute sugar-free chocolate chips if you prefer a lower-sugar option. For a fluffier, cake-like cookie, add one egg, but texture will differ from the original egg-free version.
Nutrition (per cookie)
Calories: 87 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 6 g | Sugar: 5 g
You might also enjoy other almond flour recipes such as almond flour brownies, almond biscotti, or a homemade cookie butter spread made without refined flour for similarly satisfying treats.