Chewy Chocolate Chip Cookies (Gluten-Free & Egg-Free)

There’s nothing better than a chocolate chip cookie. These chewy chocolate chip cookies are gluten-free and egg-free, so the raw dough is safe to sample. Made with almond flour, brown sugar, applesauce for natural sweetness, light butter, vanilla, and semi‑sweet chocolate chips, these cookies are moist inside with a slightly crisp edge. The dough comes together in minutes and bakes in about 15 minutes—perfect for a quick homemade treat.

Ingredients for Gluten-Free, Egg-Free Chewy Chocolate Chip Cookies

• 2 cups almond flour (extra fine)
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 cup light butter (softened)
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 ounce semi‑sweet chocolate chips

About almond flour and why it works here

Almond flour is simply ground almonds and adds a tender, moist texture to baked goods. For cookies and other sweet treats I prefer super-fine, blanched almond flour, but other varieties will work as well. If your almond flour is clumpy, sift it before measuring. You can find almond flour in most supermarkets in the organic or baking sections, or at health food stores.

Why no eggs?

Removing the egg was a deliberate choice after testing. With an egg the first batch turned out fluffier and more cake-like. Omitting the egg produced a chewier, denser cookie with a gooey center and crisp edges—exactly the texture I wanted. An added benefit: without egg the dough is safe to taste raw, making it easy to enjoy a spoonful while you bake.

How to make these cookies

Preheat the oven to 350°F (175°C). In a large bowl, whisk together the almond flour, brown sugar, and baking soda. Add the softened light butter, vanilla extract, and unsweetened applesauce. Stir until well combined, then fold in the chocolate chips.

Spray a baking sheet with cooking spray. Using a tablespoon measure, drop spoonfuls of dough onto the sheet—no need to roll them into perfect balls. This yields about 24 cookies. Bake for about 15 minutes, or until the edges turn golden brown. Remove from the oven and let the cookies rest on the baking sheet for at least 5 minutes before transferring to a plate. Storing these cookies in the refrigerator helps maintain their texture.

Recipe summary

• Prep time: 5 minutes
• Cook time: 15 minutes
• Yields: 24 cookies
• Calories: ~87 kcal per cookie

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

1. Preheat the oven to 350°F (175°C).
2. Combine the almond flour, brown sugar, and baking soda in a large bowl.
3. Add the softened butter, applesauce, and vanilla extract.
4. Mix until combined, then fold in the chocolate chips.
5. Spray a baking sheet with cooking spray.
6. Use a tablespoon to portion the dough and drop onto the baking sheet (about 24 pieces).
7. Bake for 15 minutes or until the edges are golden brown.
8. Allow cookies to cool on the baking sheet for at least 5 minutes before removing.
9. Store chilled to preserve texture.

Notes

• If your almond flour is coarse or clumpy, sift it first for a finer texture.
• For a sugar-free version, replace brown sugar with a granular sugar substitute suitable for baking.
• Light butter should be softened, not melted, for best texture.
• Without eggs the dough is safe to taste raw, but store finished cookies in the fridge for best results.

You might also enjoy these recipes:

Guiltless Almond Flour Brownies

My Moms Almond Biscotti

Homemade Cookie Butter Spread