Yummy Chocolate Chip Cookies

Allergies and food sensitivities make it harder to grab a sweet treat, like I used to (I’m talking to you froyo). Over the years, I’ve gotten pretty good at making sweets at home, and I’ve gotten into trying all sorts of chocolate chip cookie recipes.  My Tate’s version here, are some of Scott’s favorites.  I recently made a vegan, gluten free, nut free version from one of Danielle Walker’s cookbooks, and they are not only a cinch to make, but also super good.  They turned out the perfect balance between crispy and soft.

In my recipe testing over the years, I’ve realized I prefer unsweetened applesauce instead of oil in baked goods.  I’ve had little luck with specifically with coconut oil and it almost often leaves an oily residue on paper and hands, and the texture isn’t my favorite. I like to use unsweetened applesauce rather than butter, oil, or shortening, mainly because it means I can whisk the ingredients by hand, instead of pulling out and cleaning another kitchen appliance.  I also happen to like the texture and taste of cookies with applesauce vs. butter/oil.  An applesauce for butter swap means half the amount of applesauce for butter (2 tbsp applesauce instead of 1/4 cup butter, etc.), and added bonus it almost always makes the cookies dairy free.


Yummy Chocolate Chip Cookies

adapted from Danielle Walker recipe here

Makes about 15 cookies


1 1/2 tsp Bob’s Red Mill Egg Replacer + 2 tbsp water, whisked together & set aside (or 1 egg white)

2 tbsp unsweetened applesauce

1/3 cup coconut sugar

3 tbsp honey

1/2 cup unsweetened sunflower seed butter

1/4 cup arrowroot powder

1-1/2 tsp vanilla extract

1/4 tsp sea salt

1/4 tsp baking soda

1/4 cup dark chocolate chips (I like Enjoy Life)

1/4 cup dairy- and soy-free mini chocolate chips (I like Enjoy Life)


  • Preheat the oven to 350.  Line 2 baking sheets with parchment or a silpat.
  • In a medium bowl, whisk together the Bob’s Red Mill egg replacer slurry with coconut sugar, and honey until smooth.
  • Add the sunflower seed butter, arrowroot powder, vanilla, salt, and baking soda, and mix until well incorporated.  Stir in the two kinds of chocolate chips.
  • [optional] Refrigerate dough for 1 hour, or freeze for 15 minutes
  • Using a small cookie dough school, drop spoonfuls of dough onto baking sheet. Bake for 12-15 minutes, until golden brown.  Allow to cool on a wire rack.

NOTE: These will spread, so you will need to put plenty of space between the cookies



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