Low Fat Chewy Chocolate Chip Oatmeal Cookies

Chewy, moist oatmeal cookies loaded with chocolate chips, in a reduced fat cookie? These cookies are fabulous and they are loaded with chocolate chips in every bite!

Don’t you hate when you make a low fat cookie recipe, only to be disappointed? These will become a favorite in your home, give them a try and tell me know you think. Try them first as is, then have fun coming up with variations.

I came across this recipe on Baking Bites and this will now be a regular in my cookie jar! I’m so excited to make them again with different ingredients, like raisins or walnuts!

As noted on Baking Bits, it’s crucial not to over-bake these if you want them chewy. The applesauce makes them moist and if overcooked they will become dry so if you’re not sure if your oven runs hot it’s probably best to take them out a minute earlier.

I made the serving size 2 cookies, because I can bet you won’t eat just one!

Low Fat Chewy Chocolate Chip Oatmeal Cookies
Gina’s Weight Watcher Recipes
Servings: 15 • Serving Size: 2 cookies • Points +: 5 pts • Smart Points: 8
Calories: 190 • Fat: 6.3 g • Protein: 2.6 g • Carb: 34.2 g • Fiber: 2.0 g Sugar: 19.3 g


  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 1/4 cup unsweetened apple sauce
  • 1/2 tsp vanilla extract
  • 2 cups quick oats
  • 3/4 cup dark chocolate chips


Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  

Add the egg, followed by the applesauce and 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.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this). Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don’t eat them all in one sitting!

Makes about 30 cookies roughly 1 tbsp each.

Splenda Lovers: Substitute all the brown sugar with 1/4 cup Splenda brown sugar blend, and all the white sugar for 1/4 cup Splenda sugar blend. Points remain the same.