There’s a special joy in baking, especially when it means creating treats everyone can enjoy. For our family, that journey led to perfecting Eggless Chocolate Chip Cookies. The moment my granddaughter developed an egg allergy, I was determined to develop a recipe that was not only safe for her but also incredibly delicious. What started as a necessity blossomed into something truly remarkable: a recipe that consistently delivers perfect cookies. Each bite offers crispy edges, a wonderfully chewy center, and just the right amount of gooey, melt-in-your-mouth chocolate. But here’s the best part – we discovered that the dough itself is arguably the most delicious cookie dough we’ve ever tasted!
Beyond being a fantastic allergy-friendly option, these egg-free cookies offer a brilliant budget-friendly solution in times of fluctuating egg prices. You no longer need to compromise on quality or taste due to ingredient costs. This recipe generously yields two dozen bakery-style cookies that are every bit as chewy, decadent, and satisfying as their traditional counterparts, all without a single egg. It’s a testament to the fact that delicious baking doesn’t always require conventional ingredients.
Our journey to this perfect eggless recipe began with a beloved classic: our highly-rated Costco-inspired chocolate chip cookie recipe. This original recipe, famed for its “Better than Costco” flavor, underwent extensive testing to get it just right. When it came time to create an egg-free version, I knew it had to be adapted from that 5-star foundation. The key innovation? Substituting eggs with unsweetened applesauce. And before you ask, no, you absolutely won’t taste the applesauce in the final product! The result is a perfectly soft, rich, buttery, and intensely chocolatey cookie that will have everyone guessing it’s egg-free.
If you’re eager to explore more innovative egg alternatives for various baking projects, be sure to check out our comprehensive guide on egg substitutes for cornbread. This resource dives deep into different egg replacements, offering insights you can adapt for countless other recipes, ensuring your baking remains versatile and inclusive.
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Why You’ll Adore Our Eggless Chocolate Chip Cookies
These aren’t just any eggless cookies; they’re a true delight that brings joy to every occasion. Here’s why this recipe will quickly become a cherished favorite in your home:
- Budget-Friendly and Allergen-Friendly Excellence
Say goodbye to the stress of high egg prices or worrying about dietary restrictions. Our recipe allows you to whip up a generous batch of delicious cookies without breaking the bank. More importantly, it ensures that friends, family, or little ones with egg allergies can indulge in a classic treat without concern. It’s about creating moments of shared enjoyment, making everyone feel included at the dessert table. - Bakery-Sized Cookies with Unforgettable Flavor
Forget tiny, unsatisfying cookies. Each scoop of dough for these beauties measures a generous 3 tablespoons, resulting in impressively large, bakery-style eggless chocolate chip cookies bursting with flavor. Imagine sinking your teeth into a substantial, warm cookie that rivals anything from a professional bakery. They’re perfect for packing into lunchboxes, serving as a delightful after-school snack, or an easy treat for busy mornings. Pair them with our back-to-school cookies for an ultimate selection. - The Ultimate Chip-to-Dough Ratio
If you’re a true chocolate lover, you understand the importance of a perfect chocolate chip distribution. Our recipe calls for a full 2 cups of chocolate chips for a batch of 24 cookies. This ensures that nearly every bite is loaded with rich, melty chocolate. It’s a ratio designed to satisfy even the most serious sweet tooth, making these cookies an indulgent experience from start to finish.
Looking to diversify your cookie repertoire beyond the classic chocolate chip? Our blueberry lemon cookies offer a bright, citrusy twist, while our matcha sugar cookies introduce a unique, earthy flavor, bringing exciting bakery-style variety to your homemade treats.
Key Ingredients and Smart Substitutions
Crafting the perfect eggless cookie starts with understanding the role each ingredient plays. Here’s a closer look at what goes into our delicious recipe and how you can adapt it to your needs:
- Applesauce (The Star Egg Substitute): When it comes to finding an effective egg substitute for cooking or baking, unsweetened applesauce truly shines. It’s not just an excellent binder; it also imparts crucial moisture, which is essential for achieving those wonderfully soft, chewy cookies we all crave. Unlike some other alternatives, applesauce is naturally low in calories and fat-free, making it a healthier choice. While flax meal (often combined with water to form a “flax egg”) is another common substitute, its high fiber content can sometimes lead to a crispier, harder cookie texture – which isn’t our goal for these soft, chewy delights. You can even use homemade applesauce for an extra touch of freshness. The moisture and binding properties of applesauce mimic eggs perfectly, holding the ingredients together beautifully.
- All-Purpose Flour: This is our flour of choice for its ability to create that signature chewy chocolate chip cookie texture. The gluten development in all-purpose flour provides the ideal structure. If you prefer a softer, more cake-like cookie, consider using a 1:1 ratio of all-purpose flour to cake flour. For those needing a gluten-free option, any reputable 1:1 gluten-free flour blend should work seamlessly in this recipe.
For the most accurate flour measurement, we highly recommend “fluffing up” your flour by stirring it a few times before scooping. Flour tends to compact significantly in its bag or container, and scooping directly can result in too much flour, leading to dry, crumbly cookies. Stirring it first helps aerate it for a more precise measurement. - Sweeteners (White and Brown Sugar): Our recipe utilizes a blend of both white granulated sugar and light brown sugar. White sugar contributes to the cookie’s structure and helps achieve those desirable crispy edges. Brown sugar, on the other hand, is a secret weapon for moisture and chewiness, thanks to its molasses content. It also adds a lovely, richer golden hue and a subtle caramel note to the cookies.
- Unsalted Butter: For consistent results in baking, unsalted butter is generally preferred, as it allows you to control the exact amount of salt in your recipe. If salted butter is all you have on hand, it will certainly work. However, because the salt content can vary significantly between brands, we recommend slightly reducing the amount of added kosher salt specified in the recipe to avoid overly salty cookies. Ensure your butter is softened but still cool to the touch for optimal creaming.
- Chocolate Chips: We typically opt for semi-sweet chocolate chips to achieve a balanced sweetness in these eggless cookies. This choice provides a rich chocolate flavor without overpowering the overall sweetness. If you prefer a sweeter cookie, feel free to substitute with milk chocolate chips. For those who enjoy a deeper, less sweet chocolate experience, bittersweet or dark chocolate chips are excellent alternatives. Feel free to mix and match different types of chocolate for a more complex flavor profile!
Looking for more delightful cookie inspiration for special occasions or just because? Try our festive snowman cookies during the holidays, or explore a simpler classic with our chocolate chip cookies made without brown sugar. They are consistently soft, chewy, and wonderfully easy to make anytime the craving strikes.
Exciting Eggless Cookie Recipe Variations
This base recipe is incredibly versatile, allowing for many delicious adaptations. Feel free to experiment and customize your eggless chocolate chip cookies:
- For Extra Chewy Cookies: To elevate the chewiness even further, try adding a tablespoon of cornstarch mixed with a small amount of water to your wet ingredients. This simple trick results in an even softer, more tender texture.
- Dairy-Free Version: To make these cookies completely dairy-free, simply substitute the unsalted butter with an equal amount of your favorite vegan butter or coconut oil. Ensure your chocolate chips are also dairy-free to maintain the integrity of a dairy-free treat.
- Nutty Chip Cookies: Introduce a delightful crunch and nutty flavor by stirring in half a cup of chopped walnuts, almonds, or pecans along with the chocolate chips. Toasting the nuts lightly before adding them can enhance their flavor.
- Whole Wheat or Reduced Sugar: For a less processed alternative, you can experiment with replacing a portion of the all-purpose flour with whole wheat flour. For a reduced-sugar option, coconut sugar can be used as a substitute for brown sugar, offering a slightly different flavor profile. Making an egg-free cookie is just as straightforward and rewarding as preparing traditional cookie recipes.
- Double Chocolate Delight: Craving even more chocolate? Substitute ¼ cup of the all-purpose flour with unsweetened cocoa powder to create indulgent double chocolate eggless cookies.
Essential Equipment for Perfect Eggless Cookies
Having the right tools can make all the difference in your baking experience. While you don’t need fancy gadgets, these items will ensure your eggless chocolate chip cookies turn out perfectly every time:
- Baking Sheets: Good quality baking sheets ensure even heat distribution, preventing burnt bottoms and undercooked centers. Using two allows for continuous baking.
- 3-Tablespoon Scoop (or Medium Cookie Scoop): This is a game-changer for uniform cookie size, which leads to consistent baking and a professional, bakery-style appearance.
- Hand Mixer or Stand Mixer: Essential for thoroughly creaming butter and sugar, incorporating air for a light texture, and handling the thick cookie dough without straining your arm. While a wooden spoon can work, a mixer significantly simplifies the process.
- Mixing Bowls: At least one large mixing bowl is needed for combining ingredients, especially when using a hand mixer.
- Parchment Paper or Silicone Baking Mats: These prevent sticking and make cleanup incredibly easy, ensuring your cookies slide off the sheet effortlessly.
If your heart belongs to all things chocolate, don’t miss exploring our other favorites! Our sourdough discard chocolate chip cookies offer a unique tang and depth of flavor, while our chocolate cookies with white chocolate chips provide a delightful contrast of rich dark cookie and sweet white chocolate, perfect for any chocolate enthusiast.
The Beauty of a No-Chill Eggless Cookie Recipe
Many cookie recipes, particularly those without eggs, often recommend a mandatory chill period for the dough. This step is typically advised to prevent cookies from spreading too much in the oven, ensuring they remain thick and chewy. However, in our kitchen, we’ve always prioritized straightforward, ready-when-you-are recipes that skip unnecessary steps. After extensive testing, we’ve confidently developed this recipe to be a no-chill eggless cookie recipe that consistently yields thick, perfectly chewy cookies without any waiting time.
Our meticulous recipe development has shown that by following the precise ingredient ratios and mixing techniques outlined, you can achieve beautiful, non-flat cookies directly from bowl to oven. The images throughout this article are proof that a chill period isn’t always necessary for achieving those coveted thick centers and soft textures. We understand the anticipation of freshly baked cookies, and this recipe honors that by getting you to delicious results faster. Should you encounter any issues, our comprehensive troubleshooting guide is designed to help you achieve success every single time.
Step-by-Step: How to Make Irresistible Chocolate Chip Cookies without Eggs
Making these delightful eggless chocolate chip cookies is a simple and rewarding process. Follow these detailed steps to achieve perfect results:
- Prep Your Workspace and Oven
Begin by preheating your oven to 375°F (190°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats. This crucial step prevents sticking, ensures even baking, and makes cleanup an absolute breeze, allowing your cookies to slide off effortlessly. - Cream the Butter and Sugars Until Fluffy
In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer with a large mixing bowl), combine the softened, yet still cool, unsalted butter with both the granulated sugar and light brown sugar. Beat these ingredients together on high speed for a full 2 minutes. This vigorous creaming process is vital; it whips air into the mixture, which is key for a light, fluffy cookie texture. Stop the mixer and use a spatula to scrape down the sides of the bowl, ensuring all ingredients are thoroughly and evenly combined for consistent results.
🎯 TFN Pro Tip: Mixing Matters!
We highly recommend using either an electric stand mixer (like a KitchenAid) or a powerful electric hand mixer for this recipe. There are two primary reasons for this. First, to achieve the ideal rise and texture in eggless cookies, you need to incorporate a significant amount of air into the butter and sugar mixture. A mixer does this efficiently. Second, the cookie dough itself is quite dense and thick, making it challenging to mix by hand. While a large wooden spoon can eventually combine the ingredients, a mixer will save your wrist a considerable workout and ensure a properly mixed dough, leading to superior cookies.
- Incorporate Wet Ingredients
Add the unsweetened applesauce and vanilla extract to the creamed butter and sugar mixture. Mix on medium-high speed for approximately 30 seconds, or until these wet ingredients are thoroughly combined. The applesauce plays a critical role here, acting as the primary egg substitute, which keeps the cookies wonderfully moist and chewy. Once again, scrape down the sides of the bowl with your spatula to ensure everything is fully incorporated.
- Carefully Mix in Dry Ingredients
With your mixer running on a low speed, gradually add the baking soda, salt, and all-purpose flour, one cup at a time. Continue mixing on medium-low speed for just 1-2 minutes, stopping once the ingredients are barely combined. It is perfectly normal, and even desirable, to see a few streaks of flour remaining in the dough. The key here is to avoid over-mixing, as this can lead to gluten development that results in tough, dry cookies. - Fold in the Chocolate Chips
Add your chosen chocolate chips to the dough. Mix on low speed for about 15 seconds, just enough to evenly distribute them throughout the dough. Alternatively, for more control and to further prevent over-mixing, you can switch to a sturdy wooden spoon and gently fold the chocolate chips in by hand. This method is often preferred to ensure you don’t accidentally develop too much gluten with the electric mixer, preserving the tender texture of your cookies. - Scoop, Bake, and Watch for Golden Edges
Using a medium-sized cookie scoop (approximately 3 tablespoons), portion the dough onto your prepared cookie sheets. Be sure to leave at least 2 inches of space between each scoop to allow for proper spreading during baking. These are intended to be bakery-style chocolate chip cookies, meaning they are quite large – typically around 3 inches wide, almost double the size of an average store-bought cookie.
Bake in your preheated oven for about 12 minutes, or until the edges of the cookies appear slightly dry and are a very light golden brown. The centers may still look soft, which is perfect for a chewy interior.
- Cool and Enjoy Your Creation
Once baked, remove the pan from the oven and let the cookies cool on the baking sheet for a crucial 5 minutes. This allows the cookies to set properly and firm up, preventing them from breaking when moved. After 5 minutes, use a spatula to carefully transfer them to a wire cooling rack to finish cooling completely. Store fully cooled cookies in an airtight container at room temperature for up to 4 days to maintain their freshness and delicious texture.
🎯 TFN Pro Tip: The “Bang the Pan” Technique (Optional for Crispier Edges)
You might have heard of the “bang the pan” technique employed by some bakers, especially for achieving thinner, crispier-edged cookies with soft centers. This method involves baking cookies for 8-10 minutes until they’ve risen, then opening the oven door, lifting the cookie pan about 4 inches, and gently dropping it back flat onto the oven grates to create a “bang.” This process is repeated every 2-3 minutes during the remaining bake time. The “bang” intentionally deflates the cookies, allowing them to re-inflate and create a rippling effect. While we haven’t specifically tested our eggless cookie recipe with this method (as we aim for thick and chewy!), we’d be thrilled to hear if you try it and how it turns out!
Troubleshooting Common Eggless Cookie Issues
Even with the best recipes, baking can sometimes present challenges. Here’s a guide to common issues you might encounter with eggless chocolate chip cookies and how to fix them:
- Cookies are Dry or Crumbly: The most frequent culprit here is inaccurate flour measurement or over-mixing. Flour, especially when taken straight from a heavily compacted bag from shipping or storage, can result in adding too much. We strongly recommend storing flour in an airtight jar or container, which allows you to easily stir and “fluff it up” before scooping. This aeration ensures a more accurate measurement. Too much flour or excessive mixing, which develops too much gluten, will inevitably lead to dry and crumbly cookies.
- Cookies are Flat: While our recipe is designed as a “no-chill” method, timing and technique are still key. We avoid letting the dough sit for extended periods before baking; the goal is to mix, scoop, and get them straight into the preheated oven. Over-mixing can also contribute to flat cookies by developing too much gluten and not incorporating enough air. To achieve those coveted big, bakery-quality cookies, use a large cookie scoop and keep the dough in a ball shape rather than flattening it.
- Cookies are Too Crispy: If your cookies are turning out too crispy, the amount of brown sugar or bake time might be the issue. Brown sugar is crucial for chewiness due to its molasses content. Ensure you’re using the correct ratio. More importantly, when baking, always watch the cookies themselves rather than relying solely on the clock, as oven temperatures can vary. For the ideal chewy cookie, you want to pull them out when their edges are just slightly golden brown but their centers still look soft and slightly underdone. Once out of the oven, leave them on the hot baking sheet for up to 5 minutes; the residual heat will continue to cook the centers through to perfection without making the exteriors too crispy.
- Cookies are Too Chewy: Paradoxically, cookies can be too chewy if they retain too much moisture or haven’t cooked long enough. For correct moisture levels, ensure your butter is softened, not melted, and review the accurate flour measurement instructions above. Also, some cheaper brands of applesauce can be runnier; if yours seems overly watery, gently pour off any excess liquid that might have accumulated on top before measuring. As mentioned, bake times are guidelines. If your cookies don’t have slightly golden edges, they likely need a bit more time in the oven. An undercooked center will result in an overly chewy, almost doughy, texture.
Ready to try more unique and delicious cookie recipes? Our oatmeal pumpkin chocolate chip cookies offer a cozy, spiced twist, while crème brûlée sugar cookies provide an elegant, sophisticated treat. Or, for a burst of fruity sweetness, our white chocolate raspberry cookies are always a sweet standout.
Perfect Serving Suggestions for Your Eggless Cookies
These eggless chocolate chip cookies are undoubtedly perfect on their own, especially when still slightly warm from the oven. However, there are many delightful ways to serve them and elevate the experience:
- Classic Comfort: Pair them with a tall glass of cold milk, a steaming mug of hot chocolate, or your favorite coffee for a timeless and comforting treat.
- Indulgent Ice Cream Sandwiches: For an extra decadent dessert, create homemade cookie ice cream sandwiches. Simply soften a scoop of vanilla or chocolate ice cream and layer it between two of these glorious cookies. Freeze for a few minutes to set before serving.
- Elegant Dessert Topping: Crush cooled cookies into crumbs and use them as a delicious topping for yogurt parfaits, creamy puddings, or a rich homemade cheesecake. The textural contrast adds a wonderful element to any dessert.
- Thoughtful Homemade Gifts: These cookies make a truly thoughtful and appreciated homemade gift for friends, neighbors, or teachers. Package them beautifully in a decorative tin or bag. Just like our Valentine’s Day sugar cookies, heart cookies, Christmas M&M cookies, and other festive favorites such as sugar cookies with M&Ms, the original M&M cookie recipe, and cookies with mint M&Ms, these eggless chocolate chip cookies are sure to brighten any cookie tray or gift basket.
Frequently Asked Questions About Eggless Chocolate Chip Cookies
Our top recommendation and preferred choice is unsweetened applesauce. It not only effectively replaces the binding function of eggs but also adds crucial moisture to the dough, contributing to a soft and chewy texture, and helps bind all the dry ingredients together beautifully without imparting any discernible apple flavor.
Eggs play several vital roles in traditional cookie dough: they act as a binder, provide moisture, and contribute to leavening and richness. If you simply omit eggs from a recipe without using a suitable substitute, your chocolate chip cookies will likely turn out dense, dry, and very crumbly. While some cookie recipes (like almond crescents or snowball cookies) are naturally egg-free, most require an egg replacement for structure and texture.
Freshly baked, these eggless chocolate chip cookies will remain delicious at room temperature for up to a week. The key is to store them in an airtight container to prevent them from drying out. If you wish to freeze baked cookies, place them in a freezer-safe container or bag; they typically retain their quality for 3-4 months. A great strategy is to bake off half of the batch right away and freeze the remaining dough for later. This is an excellent solution for portion control or when you need a quick, freshly baked dessert for unexpected guests.
The texture of cookies is significantly influenced by the ratio of white to brown sugar used in the dough. Generally, a higher proportion of white granulated sugar tends to result in cookies with a crisper texture. Conversely, using more brown sugar, with its added molasses, contributes to a chewier, softer cookie. The fat content and baking time also play crucial roles; higher fat and slightly underbaked cookies tend to be chewier, while lower fat and longer baking times lead to crispier results.
Absolutely! Freezing cookie dough is a fantastic way to enjoy fresh-baked cookies on demand. Prepare the eggless cookie recipe as instructed, up to the point where you portion scoops of dough onto your baking sheets. Then, flash freeze the individual dough balls by placing the sheet(s) into the freezer for about 1 hour. Once frozen solid, transfer the dough balls to a freezer-safe Ziploc bag or airtight container, and return it to the freezer. Frozen cookie dough can be stored for up to 3 months.
To bake frozen cookie dough, simply place the frozen dough balls on prepared baking pans. Allow them to thaw at room temperature for approximately 30 minutes before baking. Then, bake according to the recipe instructions provided in the recipe card below. We recommend thawing the dough first, especially for these large bakery-style cookies, as baking directly from frozen can lead to an undercooked interior while the exterior becomes golden brown too quickly.
To achieve exceptionally soft and chewy cookies, focus on a few key techniques. First, ensure your butter and sugars are creamed together thoroughly to incorporate plenty of air. Second, be diligent about not overmixing the dough once the flour is added; this prevents excessive gluten development which can lead to tough cookies. Finally, and crucially, avoid overbaking. Pull the cookies from the oven when their edges are just set and lightly golden, but their centers still appear slightly soft. They will continue to cook and set on the baking sheet as they cool.
More Sweet Treats to Love…
- Easy Blueberry Cobbler with Bisquick
- Easy Summer Desserts
- Carrot Bread
- Pear Crumble
If you tried this eggless chocolate chip cookie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Your feedback helps us grow and inspires other home bakers! Thanks for visiting!
Eggless Chocolate Chip Cookies
By Renae Gerhardstein
Rating: 4.92 from 12 votes
The perfect cookie recipe without eggs or a chill time! Crispy edges, chewy centers, and it tastes just like a traditional chocolate chip cookie!
Pin Recipe
Equipment
- Mixing bowl
- Hand or stand mixer
- 2 parchment-lined baking sheets
- Cookie scoop (or 3-tablespoon scoop)
Ingredients
- 1 cup unsalted butter, softened but still cool (8 ounces)
- 1 cup granulated cane sugar
- 1 cup packed brown sugar
- ½ cup unsweetened applesauce
- 1½ teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups all-purpose flour
- 2 cups semi-sweet chocolate chips (or substitute with dark or milk chocolate chips)
Instructions
- Prepare two cookie sheets by lining them with parchment paper or silicone baking mats. Set aside. Preheat oven to 375ºF (190°C).
- To the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer and a large mixing bowl), add softened butter and both sugars. Mix at high speed for 2 minutes, then stop the mixer. Use a mixing spatula to scrape down the sides of the bowl. Add applesauce and vanilla extract to the bowl and mix at medium-high speed for 30 seconds. Use the spatula to scrape down the sides of the bowl again.
- With the mixer running on low speed, add baking soda, salt, and flour, one cup at a time. Continue mixing on medium-low speed for 1-2 minutes, until ingredients are just combined. **It’s okay if there are a few streaks of flour in the dough. Do not overmix, or your cookies will be tough and dry.** Add chocolate chips and mix on low speed for 15 seconds to incorporate. Alternatively, use a wooden spoon to stir chips in by hand.
- Using a medium-sized cookie scoop (3-tablespoon size), portion dough balls onto prepared cookie sheets, leaving 2 inches of space between each scoop of dough.
- Bake in the preheated oven for 12 minutes, or until the edges of the cookies look dry and light golden. Remove the pan from the oven and let cookies cool on the pan for 5 minutes. Then, use a spatula to transfer them to a cooling rack.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
Notes
- Having a few streaks of flour in the eggless chocolate chip cookie dough is okay. But, to prevent tough and dry cookies, do not overmix the dough.
- Although we love this recipe as cookie dough, ensure that your flour does not say “do not eat raw” before consumption of raw cookie dough.
Recipe Variations:
- Extra chewy cookies: Add a tablespoon of cornstarch mixed with water for an even softer texture.
- Dairy-free version: Use vegan butter or coconut oil instead of dairy-based butter.
- Nutty: Stir in chopped walnuts, almonds, or pecans for added crunch.
- Double chocolate: Swap ¼ cup of flour for cocoa powder to make double chocolate eggless cookies.
To Freeze Cookie Dough:
- After portioning the dough on the pans, place baking sheets in the freezer for 1 hour to flash freeze the scoops of dough.
- Once frozen, place the dough in an airtight container (freezer bags are convenient) and return it to the freezer.
- Frozen cookie dough will keep for up to 3 months.
To Bake Frozen Cookie Dough:
- Place frozen cookie dough on prepared pans. Allow it to thaw at room temperature for 30 minutes.
- Bake according to recipe instructions shown above. **NOTE: We recommend baking the cookie dough after thawing rather than straight from the freezer. This is because the scoops of dough are very large, so the inside of the cookie will be undercooked when the exterior of the cookies are golden brown.**
Storing Instruction:
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
Nutrition Information (Approximate per serving)
Serving: 1 cookie | Calories: 284 kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 148mg | Potassium: 121mg | Fiber: 2g | Sugar: 23g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 2mg