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These are the perfect, soft and chewy Chocolate Chip Cookies! Frivolously sweetened with only 3 tablespoons of coconut oil (rather than butter) in your complete batch!

Homemade Chocolate Chip Cookies

I’m SO excited to share my homemade Chocolate Chip Cookie recipe with all of you!! These are the BEST chocolate chip cookies for those who’re in search of a cookie with less calories and fat, that really taste GOOD! I didn’t think it possible to make a low-fat chocolate chip cookie that was soft and chewy in the middle without being cakey. But after testing many rounds I created the right cookie that my family loved! They’re calmly sweetened and there’s and only three tablespoons of coconut oil (rather than butter) in your complete batch!

That is my go-to chocolate chip cookie recipe after I’m trying to make a lighter alternative! My brother who’s a cookie lover, couldn’t imagine how good they were!

Why these Healthy Chocolate Chip Cookies Work

• No butter! These low-fat, coconut oil chocolate chip cookies use just 3 tablespoons of coconut oil plus barely enough apple sauce without making them cakey.
• Lower-Sugar: These chocolate chip cookies use less sugar, and use sugar-free chocolate chips.
• Soft and Chewy: If you happen to like soft chocolate chip cookies, you’ll love the feel.
• You possibly can’t tell they’re low fat! I even gave them to a bunch of unsuspecting teenagers who had no idea they were light they usually LOVED them.
• Low Calorie Cookie: each cookie has under 100 calories

Ingredients

Wet Ingredients:

• Granulated white sugar and lightweight brown sugar
• Coconut oil or melted butter
• One large egg
• Apple sauce which replaces a part of the fat
• Vanilla extract

Dry Ingredients:

• All-purpose flour
• Baking soda
• Kosher salt
• Sugar-free chocolate chips (resembling Lily’s)
• Optional sea salt for topping

Ingredients
Wet Ingredients
Mix the wet ingredients

How To Make Chocolate Chip Cookies

1. Preheat your oven to 350F. Now, take two cookie sheets, line them with some parchment paper or a silicone mat, and provides them a fast spritz with baking spray or oil to stop sticking.
2. Dry Ingredients: Next, grab a giant bowl and toss in your flour, baking soda, and a pinch of salt. Give them an excellent stir until all the things’s mixed together.
3. Wet Ingredients: Now, in a special bowl, whip up the sugars, oil, egg, applesauce, and vanilla. Keep whisking until it’s all looking light and fluffy – trust me, it makes a difference.
4. Mix: Take your dry mix and progressively whisk it into your wet mix. Do it in two goes, ensuring all of it blends together super well. In case your batter’s looking a bit crumbly, no stress – just add a tiny little bit of water, barely enough to smooth it out. I added 1 tablespoon.
5. Chocolate chips time! Fold them into your batter. Then, scoop out level tablespoons of the dough and drop them onto your baking sheets. Keep them about an inch apart – they need some room to unfolded.
6. Bake until they simply barely look done! Pop them within the oven for about 8 to 10 minutes. You’ll know they’re done once they’re good. Take them out, sprinkle a little bit of sea salt on top for those who’re feeling fancy, and allow them to chill on the sheets for about 5 minutes. After that, transfer them to a wire rack to chill down. And there you will have it, some awesome cookies!

whisk dry ingedients
mix wet and dry ingredients
fold within the chocolate chips

cookie dough
Baked out of the oven
cooling on a rack

Variations

• I exploit sugar-free chocolate chips but you should use milk chocolate chips, semi-sweet chocolate chips, chocolate chunks or dark chocolate chips.
• Make them dairy-free with dairy-free chocolate chips.
• Try them with craisins and white chocolate chips rather than chocolate chips.
• To scale back the sugar you should use monk fruit sweetener or your favorite sugar substitute.

Storage

Baked cookies will keep in an airtight container for as much as 4 days. Once cooled and at room temperature, you possibly can refrigerate them if storing them longer so that they stay soft. You can too freeze them, they are going to last within the freezer as much as 3 months.

FAQs

How healthy is a chocolate chip cookie?

The healthiness of a chocolate chip cookie can vary greatly depending on the ingredients used and the serving size. My chocolate chip cookie recipe with its mix of normal sugars, apple sauce, sugar-free chocolate chips, and coconut oil is a slight improvement over traditional recipes which reduces sugar and calories. While chocolate chip cookies are a pleasant treat, they’re best enjoyed carefully!

Are there sugar free chocolate chips?

Yes, sugar-free chocolate chips do exist. They are sometimes sweetened with alternative sweeteners like stevia, erythritol, or monk fruit, making them suitable for those looking to scale back their sugar intake. These sugar-free chocolate chips will be utilized in baking or as toppings, much like regular chocolate chips. I normally buy the brand Lily’s.

Do cookies have loads of calories?

Cookies generally have a high calorie count, often starting from 200 to 300 calories per cookie, depending on their size and ingredients. Comparing this to my low calorie cookie recipe, which incorporates apple sauce and sugar-free chocolate chips as healthier alternatives, these cookies have fewer calories per serving, especially if the quantity of sugar and fat is lower than in traditional recipes.

Tools I Recommend For This Recipe

More Chocolate Chip Cookie Recipes You Will Love

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Yield: 12 servings

Serving Size: 2 cookies

• Preheat the oven to 350F.  Line two cookie sheets with parchment paper and calmly spray with cooking spray.

• In a big mixing bowl, mix the flour, baking soda and salt and stir to mix.

• In one other bowl, whisk the sugars, oil, egg, applesauce and vanilla together until light and fluffy.

• Whisk the dry ingredients into the wet ingredients in two additions until the batter may be very well blended. If the batter looks more “crumbly” than smooth, add only a drop of water at a time (ONLY if needed) until it smooths out.

• Fold in chocolate chips. Drop by level tablespoons about 1 inch apart onto the prepared baking sheets.

• Bake 8 to 10 minutes. Remove from the oven, top with sea salt if using, and allow them to stand 5 minutes before removing the cookies from the pans to chill on wire racks.

Last Step:

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Serving: 2 cookies, Calories: 133 kcal, Carbohydrates: 20 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 4 g, Cholesterol: 15.5 mg, Sodium: 45 mg, Fiber: 3 g, Sugar: 8 g