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These Chewy Oatmeal Chocolate Chip Cookies are moist and made light by swapping out a lot of the butter for applesauce which works great!

Low-Fat Oatmeal Chocolate Chip Cookies

Chewy, soft and moist, these chocolate chip oatmeal cookies are fabulous and loaded with chocolate chips in every bite. When you need a healthier cookie recipe on your holiday baking, you’ve come to the precise place (Santa will thanks!). There’s only two tablespoons of butter in the entire batch, but you’ll never know they’re light! For variations, try swapping out the chocolate chips for raisins or walnuts! When you’re searching for a breakfast cookie, it’s possible you’ll also like these breakfast oatmeal cookies!

Why These Chocolate Chip Oatmeal Cookies Work

• Delicious – the feel is moist and chewy, the flavour is amazing!
• Quick and Easy – no need to sit back the dough.
• Lighter and Healthier than most oatmeal cookie recipes – only 2 tablespoons butter in the entire batch!

Ingredients

(See exact measurements below)

Dry Ingredients:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Quick oats or old-fashioned oats
• Dark chocolate chips

Wet Ingredients:

• Unsalted butter (room temperature)
• Sugar
• Unpacked brown sugar
• Large egg
• Unsweetened apple sauce
• Vanilla extract

How To Make Chocolate Chip Oatmeal Cookie

1. Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
3. In a big bowl, with a hand mixer or stand mixer, cream together the butter and the sugars on medium speed.
4. Add the egg, followed by the applesauce and vanilla extract.
5. Working by hand, stir within the flour mixture and the oats until just combined and no streaks of flour remain; stir within the chocolate chips.
6. Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie barely (I forgot to do that).
7. Bake for about 10-12 minutes, or until cookies turn into light brown at the sides.
8. Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to chill completely.

Variations

• Swap the chocolate chips for chocolate chunks, raisins or walnuts.
• Try them with craisins and white chocolate chips.
• To cut back the sugar you should utilize monk fruit sweetener or your favorite sugar substitute.

Storage

Store in an airtight container for as much as 4 days, or refrigerate as much as 2 weeks. You may also keep them within the freezer.

Helpful Suggestions

• Because these use less butter, it’s crucial to not over-bake them in the event you want them chewy. The applesauce makes them moist, but when overcooked they may turn into dry so in the event you’re unsure in case your oven runs hot it’s probably best to take them out a minute or two earlier.
• Once they arrive out of the oven, transfer them to a wire rack in order that they cool completely before storing.

More Cookie Recipes You Will Love

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Yield: 30 Cookies

Serving Size: 1 cookie

• 2 baking sheets

• silpat or silicone mat

• Preheat oven to 350°F; 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 big 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 within the flour mixture and the oats until just combined and no streaks of flour remain; stir within the chocolate chips.

• Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie barely (I forgot to do that).

• Bake for about 10-12 minutes, or until cookies turn into light brown at the sides.

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

• Store in an airtight container so that you don’t eat them multi function sitting!

Last Step:

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Makes about 30 cookies roughly 1 tbsp each.
See notes and swaps above.
 

Serving: 1 cookie, Calories: 95 kcal, Carbohydrates: 17 g, Protein: 1 g, Fat: 3 g, Saturated Fat: 1 g, Fiber: 1 g, Sugar: 9 g