Applesauce Chocolate Chip Cookies
This chocolate chip cookie recipe skips the butter, using applesauce instead. With just a touch of coconut oil, you'll get a cookie that has the same soft middle and crispy edges as a traditional chocolate chip cookie. Though it's not a healthy recipe, it is a lighter swap, making it a little-better-for you without sacrificing taste.
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Servings: 24 cookie
Ingredients
- 2 ½ Cups All-Purpose Flour (308g)
- ½ Teaspoon Baking Soda (4g)
- ½ Teaspoon Salt (5g)
- ½ Cup Unsweetened Applesauce (110g)
- 2 Tablespoons Coconut Oil*, melted (24g)
- ⅔ Cup Brown Sugar, packed (172g)
- ½ Cup Granulated Sugar (105g)
- 1 Egg (50g)
- 1 Teaspoon Vanilla Extract (5g)
- 2 Cups Semi-Sweet Chocolate Chips (300g)
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats**. If using silicone mats, spray them with cooking oil or the cookies will stick.
- In a separate bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl add the applesauce, melted coconut oil, brown sugar, and granulated sugar. With an electric mixer, beat on high speed for 30-60 seconds on high speed until fully combined.
- Add the egg and vanilla extract and again use the electric mixer to combine. The mixture will be very thin.
- In three sections, add the dry ingredients to the wet mixture and fold in with a spatula. After you add the final section of dry ingredients, fold until the its just combined. It's okay if there are a few streaks of flour left.
- Add the chocolate chips and fold in gently until they are evenly dispersed throughout the dough. The texture of the dough should be a classic, thick cookie dough that is somewhat sticky.
- Place a heaping tablespoon, about 45 grams of dough on your prepared cookie sheets with a cookie scoop. Make sure each cookie is spaced about 2-3 inches apart. Bake cookies for 10-12 minutes until edges are golden brown.
- Allow the cookies to set on the baking sheet for about 5 minutes and then transfer to a wire rack to cool completely.
Notes
* You can substitute coconut oil for vegetable oil which will create a softer cookie that has a slightly more pronounced applesauce flavor. You can also omit the oil all together and the cookie texture will become more cakey and a heavier applesauce flavor.
** Silicone mats (as opposed to the parchment paper) will bake a slightly softer, less chewy cookie. Still delicious, just preference. You may also want to add an extra minute to bake time.
Storage: Keep in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.