Swiss Oil-free Vegan Chocolate Chip Cookies Recipe Using Applesauce

Why applesauce works: moisture and chew without butter or oil

Applesauce is my reliable moisture engine. In an oil-free dough, we still need tenderness, spread, and a bit of chew. Unsweetened applesauce brings water for hydration, natural pectin for structure, and mild acidity to help lift. That trio lets this oil-free vegan chocolate chip cookies recipe stay soft in the center while holding clean edges.

Pectin equals gentle binding. Pectin acts like a light gel, supporting the gluten network without making the cookie tough. Because we don’t rely on butter or oil, we leverage applesauce to keep the crumb cohesive and avoid crumble-prone results. You’ll notice a balanced bite: thinly crisp edges with a steady, soft center.

Natural sugars promote color and flavor. Applesauce contains fructose and glucose that encourage steady browning. This helps the cookies develop a warm golden hue at a moderate bake temperature. To keep sweetness in check, I balance brown and cane sugar so the cookies don’t taste “fruity,” just pleasantly caramel-forward.

Moisture management is key. Applesauce adds water, so we match it with the right flour and a small dose of starch for tenderness. Overmixing would build excess gluten and push the texture toward cakey, so we’ll combine just until the flour disappears. If you want a touch more crispness, slightly flatten each scoop before baking and extend the bake by 1–2 minutes.

Flavor neutrality with a clean finish. Unsweetened applesauce fades into the background, letting Swiss chocolate take the lead. If you’re sensitive to apple notes, add pure vanilla and a pinch of fine salt; both brighten chocolate while masking any hint of fruit. The result is a consistently good oil-free vegan chocolate chip cookies recipe that’s simple, steady, and satisfying.

Bottom line: Applesauce gives us dependable moisture, measured spread, and a chewy core—exactly what we want from an oil-free vegan chocolate chip cookies recipe without relying on butter or oil.

Key benefits of the swiss Oil-Free Vegan Chocolate Chip Cookies

Quick win, clean method. This dough mixes by hand in minutes, no creaming required. Applesauce streamlines hydration, so you can scoop and bake without fuss. If you’re craving a fast oil-free vegan chocolate chip cookies recipe that still feels bakery-level, this is it.

• Swiss chocolate focus: You’ll taste balanced cocoa notes and a smooth melt, even in an oil-free format.
• Reliable texture: Chewy centers, lightly crisp edges, and steady spread every time.
• Approachable ingredients: Pantry staples, plus unsweetened applesauce and vegan-friendly Swiss chocolate.
• No added oils: Butter and oil stay out; applesauce covers moisture and tenderness.
• Consistent results: A forgiving formula that handles minor measuring variances well.
• Make-ahead friendly: Dough rests nicely, scoops freeze well, and baked cookies keep their softness.

Balanced sweetness with depth. A blend of brown and cane sugar builds caramel notes that play well with the cocoa profile of Swiss chocolate. Salt and vanilla fine-tune the finish so the cookie tastes round, not flat.

Steady bake window. These cookies bake at a moderate temperature, so you get predictable color without harsh dryness. It’s the sort of oil-free vegan chocolate chip cookies recipe you can memorize and reuse, swapping in different Swiss bars or chips as you like.

Easy to scale. Double the batch without changing method. The dough holds up, and the flavor balance remains stable—ideal for parties, swaps, or freezing for future cravings.

In short, you get a focused, chocolate-forward cookie with dependable technique and a tidy ingredient list—the kind of oil-free vegan chocolate chip cookies recipe you’ll return to on repeat.

Ingredients for a Swiss oil-free vegan chocolate chip cookies recipe

Yield: About 16 standard cookies (30 g scoops)

• 200 g (1 cup) unsweetened applesauce – room temperature
• 120 g (1/2 cup) light brown sugar, packed
• 80 g (1/3 cup + 1 tbsp) cane sugar
• 2 tsp pure vanilla extract
• 240 g (2 cups) all-purpose flour – spooned and leveled if measuring by volume
• 12 g (1 tbsp) cornstarch – tender crumb and clean edges
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 170–200 g Swiss vegan chocolate – chips or chopped bar, semi-sweet to dark
• Optional: 1–2 tbsp plant milk only if dough seems dry after mixing; a pinch of cinnamon for warmth

Ingredient notes:

• Applesauce: Use unsweetened for control. If using sweetened, reduce cane sugar by 1–2 tbsp.
• Flour + cornstarch: The starch softens the crumb in an oil-free dough. Skip it and you’ll get a slightly firmer cookie.
• Leavening: Baking powder lifts; baking soda reacts with applesauce’s mild acidity for spread and color.
• Swiss chocolate: Go for vegan-labeled chips or a bar with cocoa butter and no dairy. Chop some chunkier pieces for pockets of melt.

This is a straightforward pantry build for an oil-free vegan chocolate chip cookies recipe that values texture and flavor without butter or oil. Keep everything at room temperature to encourage even mixing and predictable spread.

Tools and equipment for the swiss Oil-Free Vegan Chocolate Chip Cookies

Set yourself up for precision. The right tools make this oil-free vegan chocolate chip cookies recipe consistent from batch to batch.

• Digital scale: For accuracy. Small measurement shifts matter more in oil-free doughs.
• Mixing bowls: One medium for wet ingredients, one large for dry.
• Whisk and silicone spatula: Whisk to combine; spatula to fold in chocolate without overworking.
• Cookie scoop (about 30 g / 1.5 tbsp): Uniform cookies bake evenly.
• Baking sheets (light-colored, heavy-gauge): Promote even browning with less risk of scorching.
• Parchment paper or silicone mats: Controls spread and keeps bottoms from over-browning.
• Oven thermometer: Verifies your oven’s true temperature for reliable timing.
• Cooling racks: Preserves edge texture while centers set.

Optional but helpful:

• Bench scraper: Cleanly lift dough scoops and tidy edges.
• Small offset spatula: Nudge warm cookies into neat circles right out of the oven.
• Storage containers: Airtight tins or zip bags to keep cookies soft.

Because we’re not using butter or oil, heat and moisture balance matter. The scale, parchment, and oven thermometer protect your texture targets. With this setup, the oil-free vegan chocolate chip cookies recipe delivers even color, balanced spread, and that prized soft center without guesswork.

Step-by-step oil-free vegan chocolate chip cookies recipe using applesauce

Preheat and prep. Heat the oven to 350°F (175°C). Line two light-colored baking sheets with parchment. This gives us a steady bake surface for an oil-free dough.

1. Whisk the wet: In a medium bowl, whisk 200 g applesauce, brown sugar, cane sugar, and vanilla until smooth and slightly glossy.
2. Combine the dry: In a large bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
3. Bring together: Add the wet to the dry. Use a spatula to fold just until no dry streaks remain. If the dough looks floury after 30 seconds, add 1–2 tsp plant milk and fold again. Avoid overmixing—this keeps the crumb tender in an oil-free vegan chocolate chip cookies recipe.
4. Fold in chocolate: Add Swiss vegan chocolate chips or chunks. Distribute evenly with minimal strokes.
5. Portion: Scoop 30 g mounds onto the lined sheets, spacing 2 inches apart. Lightly press the tops to encourage even spread.
6. Bake: 10–12 minutes, rotating the sheet at 8 minutes. Edges should look set and lightly golden; centers will appear soft.
7. Set and cool: Let cookies sit on the sheet 5 minutes, then transfer to a rack. They’ll firm up yet stay soft in the middle.

Make-ahead tips: Chill dough (covered) up to 24 hours; bring to room temp for 10–15 minutes before scooping. Or scoop, freeze solid, and bake from frozen at 350°F (175°C), adding 1–2 minutes. This oil-free vegan chocolate chip cookies recipe is forgiving and holds its shape well with these timing tweaks.

Baking time and temperature guide for the swiss Oil-Free Vegan Chocolate Chip Cookies

Start point: 350°F (175°C) on the middle rack. That’s the sweet spot for color without dryness. Because there’s no butter or oil, we keep the heat moderate to protect moisture.

Standard cookies (30 g): 10–12 minutes, rotate once. Look for matte centers with faint gloss, set edges, and light golden bottoms. If your oven runs cool, extend by 1 minute.

Smaller cookies (20–22 g): 8–10 minutes. They go from set to dry quickly; pull early if you like a very soft center.

Larger cookies (45–50 g): 12–14 minutes. Press the centers gently right out of the oven to level any doming and lock in chew.

Convection: Reduce to 325°F (165°C). Start checking 1–2 minutes sooner. Convection can darken edges faster, which is handy in an oil-free vegan chocolate chip cookies recipe, but watch the centers closely.

Baking surface: Light aluminum sheets with parchment give even results. Dark pans brown faster; consider shaving 1 minute off the bake.

Altitude adjustments: Above 3,000 ft, decrease baking powder and soda by about 10%, and add 1–2 tsp extra plant milk if the dough feels dry. Expect to shorten the bake slightly for the same softness.

Doneness cues over time: Color is helpful, but texture tells the truth. The right moment is when edges are set and the center still looks a touch soft. Carryover heat finishes the middle without drying. Use these cues and your oil-free vegan chocolate chip cookies recipe will land in the ideal chewy zone every time.

Recipe Notes and FAQs list

Notes:

• Spread control: Lightly flatten scoops before baking. Without butter or oil, this small step ensures a classic cookie profile.
• Chocolate mix-ins: Combine chips and chopped Swiss bar for varied pools of melt and texture.
• Storage: Airtight at room temp for 3 days; freeze up to 2 months. Refresh at 300°F (150°C) for 3–4 minutes.
• Sugar balance: For less sweetness, reduce cane sugar by 1–2 tbsp; keep brown sugar for moisture and chew.

FAQs:

• Can I use pumpkin instead of applesauce? Yes. Use the same weight, but expect a slightly thicker dough and softer center. Add 1–2 tsp extra sugar to balance pumpkin’s lower sweetness.
• How do I make them gluten-free? Use a reliable 1:1 gluten-free flour blend and keep the cornstarch. The texture remains soft and chewy.
• Which Swiss chocolate works best? Vegan-labeled semi-sweet or dark chips are easy. For bars, choose cocoa butter–based chocolate without dairy; chop into mixed sizes.
• Why are my cookies cakey? Likely overmixing or too much flour. Weigh ingredients, fold gently, and flatten scoops slightly before baking.
• Can I chill the dough? Yes—up to 24 hours. Let it sit 10–15 minutes before scooping so it’s workable.
• Will the apple flavor show? Not noticeably. Vanilla and salt keep the profile chocolate-forward.
• Can I cut the sugar more? You can, but reduce modestly. Sugar supports spread, tenderness, and color in an oil-free vegan chocolate chip cookies recipe.
• Any add-ins? Chopped nuts or cacao nibs work well. Keep total mix-ins around 200 g to avoid dense cookies.

Use this guide as your dependable reference. With clear cues and flexible timing, you’ll master a repeatable oil-free vegan chocolate chip cookies recipe that spotlights Swiss chocolate and bakes up reliably soft, chewy, and satisfying.