These low fat blueberry cookies are soft, fruity, and bursting with juicy flavor—all while staying under 2 grams of fat per cookie. Made with unsweetened applesauce and fat-free Greek yogurt instead of butter or oil, they strike the perfect balance between cookie and muffin top. With a naturally sweet flavor and a cake-like texture, they’re perfect for a healthy snack, light dessert, or breakfast treat. Each bite delivers bright blueberry goodness with way less guilt than a traditional cookie.
About This Recipe
Imagine a cookie that tastes like a blueberry muffin but fits neatly in your hand. These cookies are pillowy and moist with pockets of juicy berries, lightly sweet with hints of vanilla and cinnamon.
They’re mixed in just one bowl, come together quickly, and bake in under 15 minutes. Great for meal prep, lunchboxes, or afternoon pick-me-ups, and no electric mixer needed.
Why This Recipe Belongs in Your Diet
Fat-free Greek yogurt adds protein and moisture while cutting the fat way down. Combined with applesauce, it replaces butter without sacrificing softness, making these cookies a smart, satisfying treat that aligns with heart-healthy and low-fat eating goals.
What You’ll Need (Ingredients)
These cookies keep it light with simple, wholesome ingredients and the natural sweetness of blueberries.
- All-Purpose Flour (1 cup): Gives the cookies their structure while keeping them light.
- Baking Powder (1 teaspoon): Helps the cookies puff up and stay tender.
- Salt (1/4 teaspoon): Balances sweetness and enhances the flavor.
- Ground Cinnamon (1/4 teaspoon): Adds a cozy, warm undertone.
- Fat-Free Greek Yogurt (1/4 cup): Adds creaminess and protein without fat.
- Unsweetened Applesauce (1/4 cup): Replaces oil or butter and keeps the cookies moist.
- Brown Sugar (1/3 cup, packed): Gives gentle sweetness and a hint of richness.
- Vanilla Extract (1 teaspoon): Rounds out the flavor and brings it all together.
- Fresh or Frozen Blueberries (1/2 cup): Add juicy bursts of flavor in every bite.
How to Make Low Fat Blueberry Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk dry ingredients: In a bowl, combine flour, baking powder, salt, and cinnamon.
- Mix wet ingredients: In another bowl, stir together yogurt, applesauce, brown sugar, and vanilla.
- Combine the dry and wet ingredients just until mixed.
- Fold in blueberries gently so they don’t burst.
- Scoop dough by rounded tablespoons onto the prepared baking sheet.
- Bake for 12–14 minutes or until cookies are set and lightly golden on the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Recipe Tips and Variations
- Use mini wild blueberries for more even distribution and less bursting.
- Add a pinch of lemon zest for a bright twist.
- For a gluten-free option, use a 1-to-1 GF flour blend.
- Try sprinkling a little coarse sugar on top before baking for sparkle and crunch.
How to Store Leftovers
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 78 kcal
- Fat: 1.8 g
- Carbohydrates: 13 g
- Protein: 2 g
- Sodium: 60 mg
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Low Fat Blueberry Cookies
Description
Soft and muffin-like cookies bursting with blueberries and just 1.8 grams of fat each—a perfect healthy snack or light dessert.
Ingredients
Instructions
- Preheat oven to 350°F and line a baking sheet.
- Whisk together flour, baking powder, salt, and cinnamon.
- Stir together yogurt, applesauce, sugar, and vanilla.
- Combine wet and dry ingredients.
- Fold in blueberries.
- Scoop onto baking sheet.
- Bake 12–14 minutes.
- Cool before serving.