These low fat chocolate chip cookies taste like your favorite bakery-style treat but clock in at just 3 grams of fat per cookie. They’re soft in the center, lightly crisp at the edges, and packed with gooey chocolate chips. Thanks to smart ingredient swaps like unsweetened applesauce and egg whites, they’re a healthier, low-calorie, and low-fat option for anyone craving something sweet without the guilt.
About This Recipe
These cookies have that classic chewy bite with a rich vanilla and brown sugar flavor, balanced by pockets of melty chocolate. They don’t taste “diet” at all—you’d never guess they’re lower in fat. Every bite feels warm, comforting, and satisfying.
They’re a fantastic choice when you want a homemade dessert that’s quick, simple, and doesn’t derail your healthy eating goals. Whether you’re baking for yourself, your kids, or bringing a tray to work, these are always a hit.
Why This Recipe Belongs In Your Diet
Swapping out butter for a mix of unsweetened applesauce and just a touch of canola oil keeps these cookies soft while drastically cutting down the fat. Each one satisfies your sweet tooth with less than half the fat of a traditional chocolate chip cookie, helping you stay on track while still enjoying dessert.
What You’ll Need (Ingredients)
We’re using wholesome baking basics and one smart swap to keep these cookies light but full of flavor.
- All-Purpose Flour (1 ¼ cups): Provides structure and that classic cookie texture. Spoon and level for accurate measuring.
- Baking Soda (½ teaspoon): Gives the cookies a little lift and prevents them from spreading too much.
- Salt (¼ teaspoon): Balances sweetness and enhances flavor.
- Brown Sugar (½ cup, packed): Adds moisture and deep caramel flavor.
- White Sugar (¼ cup): Adds sweetness and helps with crispness at the edges.
- Unsweetened Applesauce (¼ cup): Replaces most of the fat while keeping the cookies moist.
- Canola Oil (1 tablespoon): Just enough to help with chew and structure without overdoing the fat.
- Egg White (1 large): Binds the dough and adds protein without the fat of the yolk.
- Vanilla Extract (1 teaspoon): Boosts that homemade cookie flavor.
- Mini Semi-Sweet Chocolate Chips (⅓ cup): Smaller chips mean more chocolate in every bite with fewer calories.
How To Make Low Fat Chocolate Chip Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix wet ingredients: In a separate large bowl, combine the brown sugar, white sugar, applesauce, canola oil, egg white, and vanilla. Mix until smooth.
- Combine wet and dry: Gradually stir the dry ingredients into the wet until just combined. Don’t overmix.
- Fold in chocolate chips: Gently stir in the mini chocolate chips.
- Scoop dough: Drop tablespoon-sized scoops onto your baking sheet, spacing them about 2 inches apart.
- Bake for 8 to 10 minutes, or until edges are lightly golden. Centers will look slightly underdone—this keeps them soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips And Variations
- Use a cookie scoop for evenly sized cookies and even baking.
- Want extra flavor? Add ¼ teaspoon of cinnamon for a warm twist.
- Swap in dark chocolate or dairy-free chips to match your preferences.
- These cookies freeze beautifully, either baked or as dough balls.
How to store leftovers
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a zip-top bag for up to 2 months. Let thaw at room temperature or microwave for 10 seconds for a warm treat.
Nutrition Facts
- Serving Size: 1 Cookie
- Calories: 96 Kcal
- Fat: 3 G
- Carbohydrates: 15 G
- Protein: 1 G
- Sodium: 60 Mg
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Low Fat Chocolate Chip Cookies
Description
Soft, chewy, and filled with chocolate, these cookies are a low-fat treat that satisfy sweet cravings without the guilt.
Ingredients
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment.
- In a bowl, whisk flour, baking soda, and salt.
- In another bowl, mix sugars, applesauce, oil, egg white, and vanilla.
- Stir dry ingredients into wet until just combined.
- Fold in chocolate chips.
- Scoop dough onto baking sheet.
- Bake 8–10 minutes until edges are golden.
- Cool 5 minutes on pan, then move to a rack.