Let’s be honest—chocolate chip cookies are one of life’s simple joys. But if you’re trying to eat healthier, the classic version loaded with butter and sugar doesn’t exactly fit the plan. That’s where these low-calorie chocolate chip cookies come in.
They’re soft, chewy, and packed with melty chocolate chips—but with less sugar, less fat, and fewer calories than traditional recipes. What makes them so special?
A few smart ingredient swaps: unsweetened applesauce keeps them moist without extra oil, white whole wheat flour adds fiber without weighing them down, and a natural sweetener replaces refined sugar.
The result? A guilt-free cookie that actually tastes like the real deal. Pair these cookies with an Iced Sugar Cookie Almond Milk Latte for a cozy afternoon treat, or enjoy them with a quick Chocolate Mug Cake when you’re craving something extra indulgent.
And the best part? Each cookie clocks in at fewer calories without sacrificing taste. You get that rich, buttery flavor with crisp edges and a soft, gooey center—just like your childhood favorite.
Why you will be hooked?
- No More Guilt! – Finally, a chocolate chip cookie that fits into a balanced diet. These are lower in calories but still taste like a treat.
- Super Easy to Make – No complicated steps, no weird ingredients—just simple pantry staples and a quick bake time.
- Soft, Chewy, and Perfectly Sweet – Thanks to the applesauce and cornstarch, these cookies stay soft in the center with crisp edges.
- Great for Meal Prepping – Make a batch, freeze the dough, and bake fresh cookies whenever a craving strikes!
- Customizable – Swap out chocolate chips for nuts, dried fruit, or dark chocolate chunks to make them your own.
Low Calorie Chocolate Chip Cookies Recipe
Equipment
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Measuring cups & spoons
- Wire rack
Ingredients
- 2 cups white whole wheat flour
- 2 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sweetener of choice
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup chocolate chips of choice
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- In another bowl, mix sweetener, applesauce, melted coconut oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Fold in the chocolate chips, ensuring they are evenly distributed.
- Scoop dough onto the baking sheet, spacing each cookie about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cookies cool on a wire rack before serving. Enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 95kcal |
| Carbohydrates | 15g |
| Protein | 2g |
| Fat | 5g |
| Calcium | 25mg |
| Sodium | 97mg |
Small Changes, Big Flavor: Cookie Variations You’ll Love!
- Browned Butter Twist – Swap melted coconut oil for browned butter (just a little!). It adds a deep, nutty flavor while still keeping the cookies light.
- Tahini Magic – A spoonful of tahini instead of some coconut oil gives these cookies a subtle nuttiness and an extra chewy texture—without adding too many extra calories.
- Cold Dough, Better Texture – Let the dough chill in the fridge for at least 30 minutes before baking. This intensifies flavors and gives the cookies a thicker, bakery-style feel.
- Salt Flakes for Balance – A tiny sprinkle of flaky sea salt on top right after baking makes the chocolate stand out and balances the sweetness beautifully.
- Crispier Edges Hack – For those who love a crispy-chewy contrast, bake the cookies at 325°F for a little longer (14-15 minutes) instead of 350°F. This slows the spread and caramelizes the edges perfectly.
- Protein Boost – Replace ¼ cup of flour with vanilla or chocolate protein powder to add some extra protein without messing up the texture. Great for a post-workout treat!
- Espresso Infusion – A tiny pinch of instant espresso powder in the dough enhances the chocolate flavor without making the cookies taste like coffee. It’s a game-changer.
- Double Chocolate Dream – Instead of just chocolate chips, stir in a small handful of cocoa nibs for extra crunch and a rich, slightly bitter contrast.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
