These applesauce chocolate chip cookie bars are soft, chewy, and baked in an 8×8 pan with no egg needed. An easy recipe made with pantry staples and self-rising flour, delivering classic chocolate chip cookie flavor.

If you love chocolate chip cookies but want something a little simpler, these applesauce chocolate chip cookie bars are the answer. Instead of scooping individual cookies, you press the dough into a prepared pan and bake it once. The result is thick, chewy bars with crisp edges and a soft center that begs for a glass of milk.

This original recipe is inspired by my popular applesauce chocolate chip cookies from last year, which many of you loved for their texture and ease. Turning that concept into bars makes it even more approachable. Using unsweetened applesauce adds moisture and replaces the egg without sacrificing structure or sweetness. These bars bake up golden brown and slice beautifully once cooled.

Ingredients

Unsalted butter melted and cooled to room temperature
Brown sugar, packed
Granulated sugar
Unsweetened applesauce
Vanilla extract
Self-rising flour
Chocolate chips

Recipe note: You can use cinnamon applesauce for a little extra flavor.

Why No Egg Is Needed

This recipe uses unsweetened applesauce instead of an egg, which keeps the batter moist and tender. Applesauce works especially well in pan-baked cookie recipes because it holds moisture without making the bars dense. If you have made my applesauce chocolate chip cookies before, you already know how well this swap works. It is an easy recipe solution when you are out of eggs or simply want to try something different.

Equipment Needed

8×8 baking pan
Parchment paper
Large mixing bowl
Whisk or spoon
Spatula
Wire rack

Instructions

Preheat your oven to 350 degrees. Line an 8×8 pan with parchment paper and lightly grease if needed. Set aside.

In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and glossy, allowing the sugars to fully blend.

Add the unsweetened applesauce and vanilla extract to the applesauce mixture, stirring until fully combined. These are your wet ingredients.

Add the self-rising flour to the bowl and gently stir until a thick dough forms. Do not overmix. Fold in the chocolate chips, reserving a small handful if you want extra chocolate chips on top.

Spread the batter evenly into the prepared pan. Smooth the top, then sprinkle with the reserved chocolate chips, if using.

Bake in the preheated oven for 22 to 26 minutes, until the edges are set and the center looks just done. The top should be lightly golden brown.

Remove from the oven and let the bars cool in the pan for 15 minutes, then lift out using the parchment paper and transfer to a wire rack to cool completely before slicing.

Helpful Notes and Substitutions

If you do not have self-rising flour, you can use purpose flour with baking powder and soda added. Coconut oil can be substituted for butter if needed, though the flavor will change slightly. Chopped pecans are a great addition if you like nuts in your cookie recipes. This recipe balances sweetness without being overly sweet, making a simple treat.