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Here’s a big batch of the softest cookies ever, and good news, they’re actually kinda healthy. These applesauce chocolate chip cookies are a game changer because they’re made with lighter swaps like applesauce and have 25% of the fat found in a traditional Toll House cookie!
Swapping some applesauce for some fat like butter or coconut oil can increase the fiber while decreasing the fat. These cookies are dairy-free and easily made vegan. And be sure to grab this recipe for making your own homemade applesauce.
INGREDIENTS & SUBSTITUTIONS
- Flour: This recipe uses all purpose flour. We haven’t tried it, but would expect them to turn out well using a 1:1 gluten-free flour.
- Baking powder: So that the cookies become light when they cook rather than dense and heavy.
- Salt and vanilla extract: For flavor and sweetness.
- Sugar: Use light brown sugar for these cookies. The molasses in them makes the cookies nice and chewy. You can also use cane sugar.
- Applesauce: You can use homemade applesauce or store bought. If using store bought, use one with no added sugar.
- Coconut oil: Coconut oil contains healthy fats, but you can use canola or vegetable oil.
- Egg: To bind the ingredients together. You can use a flax egg to make these cookies vegan.
- Chocolate chips: This recipe uses semi-sweet chocolate chips, but white or milk would work well too.
HOW TO MAKE APPLESAUCE COOKIES
- Beat together the sugar, applesauce and coconut oil.
- Mix in the egg and vanilla.
- Stir in the dry ingredients.
- Fold in the chocolate chips.
- Scoop into balls an place on a lined baking sheet.
- Bake until the edges have set.
tips for making Applesauce cookies
- Make it vegan with flax egg. This recipe works perfectly by swapping one egg with one flax egg. Grab the details for how to make flax egg using just ground flaxseeds and water.
- Remove some of the moisture from the applesauce if it’s homemade or contains a lot of liquid. You can do so by spooning applesauce into a fine sieve over a bowl; let stand 15 minutes and then discard liquid.
- Don’t over mix the cookie batter. When you add in the flour, mix it on a low speed and stop mixing when there are no dry flour streaks left. If you over mix it the gluten will overdevelop and your cookies will be very dense.
- Use a stand or hand mixer to make these cookies. This will ensure that the ingredients are really well combined so that you have an even texture throughout. You can mix the dough by hand but it will take longer to make sure that everything is well mixed.
Frequently Asked Questions
Because the cookies contain no butter, there is no need to chill them before scooping and baking them. You can make the cookie dough a day or two before and keep it covered in the fridge.
Once baked and cooled, store these cookies in an airtight container. They will keep well at room temperature for around 4 days. You can also refrigerate them, but they can dry out a little after a few days.
Yes! These cookies will keep well frozen for up to 3 months. Once cooled, freeze the cookies solid on a baking sheet before transferring to a container or bag. Thaw them at room temperature to enjoy.
These applesauce chocolate chip cookies are so quick and easy to make. So, grab a glass of your favorite milk and get to baking because this might become your new go-to-low-calorie chocolate chip cookie recipe!
More cookie recipes:
- Oatmeal Raisin Cookies
- Chocolate Chip Tahini Cookies
- Flourless Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Oatmeal Cranberry Cookies
If you try this healthy-ish feel good
Applesauce Chocolate Chip Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Applesauce Chocolate Chip Cookies recipe was originally published on March 15, 2017. The recipe has been slightly modified to make the steps easier and the post now includes updated step-by-step photos.
Applesauce Chocolate Chip Cookies
Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking powder and salt; set aside.
In the bowl of a stand mixer, beat the sugar, applesauce and coconut oil on medium speed until well combined, 1 to 2 minutes. Add the egg and vanilla extract and beat until combined, 1 more minute.
With the mixer on low speed, slowly add in the dry ingredients and mix until just combined, without over mixing. Fold in the chocolate chips.
Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Bake for 10 minutes or until cookie edges have set but the center still looks soft. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Freezing: Freeze the cookies on a baking sheet and transfer to a freezer bag or container. They will keep well for up to 3 months.
Substitutions: Make these cookies vegan by swapping the egg for a flax egg.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.