There’s nothing better than a chocolate chip cookie. These chocolate chip cookies are gluten-free and egg-free, which makes the raw dough perfectly safe to eat too! Made with almond flour, brown sugar, some applesauce for sweetness, and semi-sweet chocolate chips, these chocolate chip cookies are moist and chewy inside, just how I like them. This recipe comes together in just minutes, and bakes for only 15 minutes. You can have homemade, healthy chocolate chip cookies in no time!
What are the ingredients in these Gluten-Free, Egg-Free Chewy Chocolate Chip Cookies?
- almond flour
- Here is an example of a brand I use, it comes in super fine texture, and blanched.
- brown sugar
- Brown sugar is a key ingredient in chocolate chip cookies, because of it’s moist texture, and deep flavor. It gets its flavor from molasses, which also makes it soft and moist.
- If you prefer a sugar-free recipe, you can use a sugar replacement here, like Swerve.
- baking soda
- light butter
- I use this one from Land ‘o Lakes: light butter with canola oil. It is very soft on it’s own, right from the tub, similar to margarine, so there is no need to soften this butter before using it.
- unsweetened applesauce
- This is also called no sugar added applesauce sometimes; the only ingredients should be apples.
- vanilla extract
- semi sweet chocolate chips
- You can use chocolate chips made with sugar replacements, like Lily’s chips, which are made with Stevia, if you prefer.
All about almond flour, and why I use it here
I had never used almond flour prior to a few months ago. Almond flour is made with one ingredient: almonds. It is ground up almonds, forming a fine powder, like flour. Once I learned that, I was less intimidated by the concept of using it for recipes.
I find almond flour to be so ideal when baking sweet treats (like these Guiltless Almond Flour Brownies). The texture and flavor of almond flour really gives baked goods the moist, almost crumbly texture we often look for in treats. I really love working with it for recipes like this.
There are different kinds of almond flours: blanched, super fine. The one I use here is super fine and blanched, but any variation should work perfectly. If you find that your almond flour is a little clumpy, you can sift it out before mixing it with the other ingredients.
You can find almond flour in health food stores (like Whole Foods or specialty markets) or in the organic section of your regular supermarket.
Why are there no eggs in this recipe?
This happened by trial and error; the first batch of these cookies had an egg in the recipe, and they came out more fluffy and cake-like (keep that in mind if you are looking for that texture). The flavor was good, but I wanted a different texture for my cookies. I was looking for more of that ooey-gooey cookie texture with a crisp outside, instead of a fluffy cookie. So, for the second round of recipe testing, I omitted the egg, and I liked this version more!
The other thing I love about not including egg in this recipe is that it caters to those with egg allergies, but also, it means you can eat the dough raw! You can’t beat that. This dough recipe would make 1.5 cups of dough (serving size: 1 tablespoon) if you wanted to eat it raw.
How to make these Gluten-Free, Egg-Free Chewy Chocolate Chip Cookies
To make these cookies, simply preheat your oven to 350F. Grab a large mixing bowl, and combine the flour, sugar, and baking soda. Then, add the butter, extract, and applesauce. Fold in the chocolate chips.
Drop the batter onto a sprayed baking sheet, using a tablespoon measure. You do not need to roll the dough into balls, just simply use the tablespoon measure as your guide, and drop the dough onto the baking sheet. This will make 24 cookies.
Bake the dough for about 15 minutes, or until the edges begin to turn golden brown. You can eyeball the time, too. Since nothing in the batter is raw or has to cook, you can take these out whenever you see fit.
Let the cookies rest on the baking sheet for at least 5 minutes before moving them to a platter.
Gluten-Free, Egg-Free Chewy Chocolate Chip Cookies
- baking sheet
- 2 cups almond flour, extra fine
- 1/2 cup brown sugar
- 1/2 tsp baking soda
- 1/4 cup light butter, I use Land 'o Lakes light butter with canola oil
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 oz semi sweet chocolate chips
- Preheat the oven to 350F.
- Combine the almond flour, brown sugar and baking soda.
- Add the vanilla extract, butter (softened, not melted), and applesauce.
- Combine all of the ingredients. Fold in the chocolate chips.
- Spray a baking sheet with cooking spray.
- Use a tablespoon to measure the dough.
- Drop the dough by the tablespoon onto the baking sheet, making 24 balls. There is no need to roll the dough into balls, just drop the dough naturally.
- Bake for 15 minutes or until the edges are golden brown.
- Let the cookies cool for at least 5 minutes before removing from the baking sheet and plating.
- Store in fridge. This is important for maintaining the texture of these cookies.
- 3 WW points per cookie (all plans)
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