Eggless cookies are a delightful treat for those who either have an allergy to eggs or choose to exclude eggs from their diet. These cookies are crispy, crumbly and perfect for serving as a snack or dessert. They're often served with tea or coffee, making them a favorite among vegans and vegetarians. The recipe is open to numerous modifications allowing you to include your preferred choice of nuts, chocolate chips or even dried fruits.
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Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a bowl, cream together the softened butter and sugar.
Stir in the apple sauce and vanilla extract.
In another bowl, mix together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring well after each addition.
Fold in the chocolate chips.
Using a cookie scoop or your hands, form small balls of dough and place them on the prepared baking sheet.
Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.