Best Low-fat Chocolate Chip Cookies Ever
This Low-Fat Chocolate Chip Cookies are soft and chewy, and satisfy my craving when I need something sweet.
I am SO excited to share this Skinny Chocolate Chip Cookie recipe with all of you!! I didn’t think it possible to make a low-fat chocolate chip cookie that was soft and chewy in the center with just the right amount of crunch on the edges, and made with half whole wheat flour and only two tablespoons of butter in the entire batch!
Trust me, I’ve tried many recipes and the results were just ok, some were cake-y which I don’t particularly care for in a cookie, and sometimes too crispy. These cookies are chewy, soft, sweet perfection! I even gave them to a group of unsuspecting teenagers who had no idea they were skinny and they LOVED them. But I must warn you, it’s hard to stop at just one, so make sure you have the will power to stop at two cookies, or friends to share these with.
Best Low-fat Chocolate Chip Cookies Ever
This Low-Fat Chocolate Chip Cookies are soft and chewy, and satisfy my craving when I need something sweet.
Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp butter, melted
- 1 large egg white
- 2 tbsp apple sauce
- 1 tsp vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup mini chocolate chips
Directions:
- Preheat oven to 350F. Line two cookie sheets with non-stick silicone baking mats
(I highly recommend for best results) or lightly spray cookie sheets with cooking spray. - In a large bowl, combine the flour, baking soda and salt and stir to blend.
- In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
- Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
- Fold in chocolate chips. Drop by level spoonfuls about 1 inch apart onto baking sheets.
- Bake 8 – 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.
(I highly recommend for best results) or lightly spray cookie sheets with cooking spray.Nutrition Information
Yield: 12 servings, Serving Size: 2 cookies
- Amount Per Serving:
- Freestyle Points: 7
- Points +: 5
- Calories: 171 calories
- Total Fat: 5g
- Saturated Fat: g
- Cholesterol: mg
- Sodium: 113mg
- Carbohydrates: 34.5g
- Fiber: 1.5g
- Sugar: 25.5g
- Protein: 1.5g
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I was really nervous about making these cookies after reading the comments since people seemed to be altering them so much, but I’m glad I stuck with it. I didn’t change a thing and my entire family LOVES them!!!!!!!! These cookies are delicious. I put them in a Ziploc bag to save them, and four days later they still taste just as good. Needless to say, I will be remaking these.
I reduced sugar to 1/3 cup for both sugars and I added 1/3 cup oatmeal, they were amazing!!!
These are awesome Gina!! I used Whole Wheat Flour, and my wet ingredients until fluffy. Then made sure to add dry ingredients in 2 additions. Please , please let your cookies rest for the 5 minutes. I tried to remove my first cookie sooner, it was a mess. I was very nervous after all the comments, so glad I tried these. I only got 18 cookies. Will make smaller next time. So good?
They were nice on the day I baked them but the next day they were hard as rock! Don’t know if I over-cooked them or made them too thin?
Just made these. I halved the recipe and made 8.. they are great. thank you!
I thought these were very good for low fat. For those complaining about sugar you could reduce it but you would lose the awesome texture these cookies have. If you compare the original toll house recipe it is 2 1/4cups of flour to 1 1/2 cups of sugar and theres two whole sticks of butter in there! These are the best low fat cookies Ive tried to date, they dont even taste lowfat. Keeping this recipe.
They were really good right after they came out of the oven, but then the quality seemed to decrease after that. I gave them to people two days later and they said that they only tasted like butter and sugar; not like cookies. Did anyone else experience this?
Definitely way too sweet for my taste, will try next time with less sugar. Thank you for the great recipes
The sugar ratio is much higher in these than in normal cookies recipes. WAAAAAY too sweet. They also came out more like sickly sweet pancakes than cookies. Oh well, I had fun making them!
So how do I rate something I changed so much? I am gluten free and was looking for a lower fat chocolate chip cookie. I love your recipes! I looked at your recipe and took on the challenge. The sugars were reduced to 1/3 cup each. The whole wheat pastry flour became roughly ground gluten free oats and the remaining flour was a gluten free blend. The batter was very sticky which is quite common for gluten free batters. The bowl was covered with plastic wrap and hung out in the fridge for about 30 minutes. The cookies spread just right and turned into some very crispy and delicious gluten free chocolate chip cookies. The bake time took a couple of additional minutes and the standing time before removing from the pan is a must. Thank you for letting me play with your recipe.
You’re welcome Paula! Glad it worked out so well!