Description
These Low-Calorie Chocolate Chip Cookies are a healthier twist on the classic favorite. Made with oat flour, natural sweeteners, and mini dark chocolate chips, they offer a delicious treat that’s light on calories but rich in flavor. Perfect for those seeking a guilt-free indulgence.
Ingredients
Scale
Dry Ingredients
- 1 cup oat flour (or finely ground oats)
- 1/4 cup coconut sugar or granulated sweetener of choice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsweetened applesauce
- 1 tablespoon coconut oil or melted butter
- 1 teaspoon vanilla extract
- 3 tablespoons almond milk (or milk of choice)
Additional
- 1/4 cup mini dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together oat flour, coconut sugar, baking soda, and salt until well combined to create the dry base of the dough.
- Add Wet Ingredients: Stir in the unsweetened applesauce, coconut oil (or melted butter), vanilla extract, and almond milk into the dry ingredients, mixing thoroughly until you achieve a smooth batter.
- Incorporate Chocolate Chips: Gently fold in the mini dark chocolate chips, distributing them evenly throughout the dough for bursts of chocolate in every bite.
- Form Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them evenly, and flatten each slightly to promote even baking.
- Bake: Place the baking sheet in the oven and bake the cookies for 8-10 minutes, or until the edges turn lightly golden, indicating they are cooked through.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and maintain their shape.
Notes
- You can substitute oat flour with finely ground rolled oats if oat flour isn’t available.
- For a vegan version, use coconut oil instead of butter and choose a plant-based milk.
- Adjust sweetness by using your preferred granulated sweetener or reducing the amount.
- Make sure not to overbake to keep cookies soft and chewy.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.