If you’ve been following my recipes for a while, you know that I don’t like to restrict whole food groups (chocolate chip cookies ARE a food group, you know). However, at the same time I don’t want to put a lot of junk in my body, or feed it to my family. It took me a few tries, but I’ve finally created a healthy version chocolate chip cookie that actually resembles a cookie and is truly delicious! Toot toot (that’s the sound of my own horn). These are seriously amazing, guys! I’m very excited. And it’s not just me – everyone loves them! They are super reduced in calories, fat, and 75% less sugar than their regular fatty sugary counterparts. They also have more protein and fiber and they have the consistency of a regular oatmeal cookie. It’s hard to believe that there is only 2 tbsp of butter in the entire batch! I’m a cookie wizard! 😉 Honestly, I was dubious when I put the dough on the cookie sheet and I thought that these were going to be a disaster. I was dead wrong.
So without further ado, here is the recipe.
UPDATE! June 23, 2017 – I have been playing around with total elimination of the brown sugar and I finally found a way that leaves the taste and texture intact. See sugar substitutions in recipe below. Enjoy! xo ~J
Low Fat Low Sugar Oatmeal Chocolate Chip Cookies
A healthy oatmeal chocolate chip cookie that actually tastes like a cookie, but has 75% less calories, fat, and sugar!
- 1 cup oat flour (you can mill your own in a food processor)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 tbsp salted butter (room temperature)
- 1/2 cup brown sugar (OR sub 1/2 tsp stevia extract powder + 1/8 tsp blackstrap molasses)
- 1 large egg
- 1/3 rounded cup plain unsweetened applesauce
- 1 tsp vanilla extract
- 2 cups old fashioned oats
- 1/3 cup semi-sweet MINI chocolate chips (must be mini chips as they will distribute nicely)
- Kosher salt (or pink Himalayan salt)
Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the oat flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large bowl, cream together the butter and the sugar (or stevia and molasses). Beat in the egg, followed by the applesauce and the vanilla extract.
Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain.
Stir in the chocolate chips.
Using a cookie scoop, drop balls of the dough onto the prepared baking sheet, flattening each cookie slightly. You should have about 18 cookies.
Bake for about 18-20 minutes, or until cookies are light brown at the edges.
Remove from oven, and while still hot, sprinkle tops with Kosher salt (or pink Himalayan salt).
Let cool on sheet for 3 or 4 minutes then transfer to a wire rack to cool completely.
Store in an airtight container.
To make this recipe egg free, you may substitute a "flax egg" by mixing one tablespoon of flax with 3 tablespoons of water and let it sit for 5 minutes.
To make this recipe dairy free try substituting coconut oil for the butter. If you do this substitution you will need to chill the dough for at least 2 hours prior to laying it out on the cookie sheet.
Note: I have not personally tried either of these substitutions, so I take no responsibility for the outcome! 😉