These low fat vegan chocolate chip cookies are proof that plant-based treats can be just as gooey and satisfying as their classic counterparts—without the excess fat. Each cookie contains only 1.5 grams of fat, using mashed banana and applesauce in place of butter and eggs. They’re soft, naturally sweet, and packed with melty dairy-free chocolate chips. Whether you’re following a vegan diet, trying to eat heart-healthy, or just want a lighter dessert, this is a cookie you can feel great about.
About This Recipe
Every bite of these cookies is soft and cakey, with pockets of warm, gooey chocolate throughout. The banana adds subtle sweetness and moisture, while the applesauce keeps the texture tender without weighing things down.
These cookies come together in one bowl and bake in under 15 minutes. Perfect for weeknight baking, kid-friendly treats, or a post-dinner sweet without the guilt. They’re freezer-friendly too, so you can always have a batch ready.
Why This Recipe Belongs in Your Diet
Mashed banana replaces butter and eggs, slashing saturated fat while adding potassium and fiber. Unsweetened applesauce gives moisture and helps bind the dough, keeping the cookies low-fat and fully vegan—no compromise on taste or texture.
What You’ll Need (Ingredients)
This ingredient list is full of everyday pantry items, making it super easy to whip up these cookies whenever the craving hits.
- Mashed Ripe Banana (1/3 cup): Acts as a fat and egg replacer while adding natural sweetness and moisture.
- Unsweetened Applesauce (1/4 cup): Keeps the cookies soft and helps bind the dough.
- Brown Sugar (1/3 cup, packed): Adds a rich, caramel flavor that complements the banana.
- Vanilla Extract (1 teaspoon): Enhances the cookie flavor and brings everything together.
- All-Purpose Flour (3/4 cup): Provides structure for the cookies.
- Baking Powder (1/2 teaspoon): Gives a light lift to prevent dense cookies.
- Salt (1/4 teaspoon): Balances the sweetness and deepens the flavor.
- Dairy-Free Chocolate Chips (1/3 cup): Choose a brand like Enjoy Life for fully vegan chips.
How to Make Low Fat Vegan Chocolate Chip Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mash banana in a medium bowl, then stir in applesauce, brown sugar, and vanilla.
- Add dry ingredients: Mix in flour, baking powder, and salt until just combined.
- Fold in chocolate chips gently with a spatula.
- Scoop dough by heaping tablespoons onto the prepared sheet.
- Bake for 10–12 minutes, until the edges are set but centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Recipe Tips and Variations
- Use pumpkin purée instead of banana for a different flavor profile.
- Add chopped walnuts or pecans for extra crunch (if you’re okay with a bit more fat).
- Sprinkle a pinch of flaky salt on top before baking for a gourmet touch.
- Make a double batch and freeze some dough balls for future cookie cravings.
How to Store Leftovers
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies or raw dough balls for up to 2 months.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 86 kcal
- Fat: 1.5 g
- Carbohydrates: 16 g
- Protein: 1 g
- Sodium: 55 mg
Try More Recipes:
- Low Fat Thumbprint Cookies
- Low Fat Snickerdoodle Cookies
- Low Fat Peanut Butter Chocolate Chip Cookies
Low Fat Vegan Chocolate Chip Cookies
Description
Soft, plant-based cookies with melty chocolate chips and just 1.5 grams of fat—perfect for healthy snacking or a lighter dessert.
Ingredients
Instructions
- Preheat oven to 350°F and line a baking sheet.
- Mix banana, applesauce, sugar, and vanilla in a bowl.
- Add flour, baking powder, and salt. Stir until combined.
- Fold in chocolate chips.
- Scoop dough onto the sheet.
- Bake 10–12 minutes until edges are set.
- Cool before serving.