These low fat gluten free cookies are chewy, soft, and naturally sweetened—with only 2 grams of fat per cookie. They’re made using almond flour and unsweetened applesauce for a buttery texture without the butter, and they’re completely free of gluten and dairy. Perfect for anyone needing a clean, wholesome treat that still tastes like dessert.
About This Recipe
These cookies have a melt-in-your-mouth texture with hints of vanilla, almond, and a light caramel sweetness. They’re slightly crisp around the edges and tender in the center—just the way a cookie should be, even without gluten or added fat.
Quick to make and only requiring one bowl, they’re ideal for busy bakers, school-safe treats, or anyone looking to satisfy a craving without sabotaging their goals.
Why This Recipe Belongs In Your Diet
Almond flour adds a dose of healthy fats and protein, while applesauce and egg white keep the cookies moist and low-fat. These ingredients provide lasting energy and make this a smarter choice than typical store-bought gluten free treats, which are often loaded with oils or sugar.
What You’ll Need (Ingredients)
This recipe brings together naturally gluten-free ingredients and clever substitutions to deliver flavor without the fat.
- Almond Flour (1 cup): A gluten-free alternative that keeps cookies moist and slightly nutty—look for finely ground for best texture.
- Baking Soda (½ teaspoon): Helps the cookies rise just slightly and spread evenly.
- Salt (⅛ teaspoon): Enhances flavor and balances sweetness.
- Unsweetened Applesauce (¼ cup): Replaces butter and oil while adding natural moisture.
- Egg White (1 large): Binds the ingredients without fat.
- Vanilla Extract (1 teaspoon): Adds warm, classic cookie flavor.
- Maple Syrup (2 tablespoons): Naturally sweetens the cookies without refined sugar.
- Optional: 2 tablespoons dairy-free chocolate chips or chopped dried fruit: Adds variety without compromising the recipe.
How to Make Low Fat Gluten Free Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, stir together almond flour, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk together applesauce, egg white, vanilla, and maple syrup.
- Combine: Stir the dry ingredients into the wet mixture until a soft dough forms.
- Optional mix-ins: Fold in chocolate chips or dried fruit if using.
- Scoop and shape: Drop rounded tablespoons onto the prepared sheet and gently flatten.
- Bake for 9 to 11 minutes, or until edges are lightly golden.
- Cool for 5 minutes on the pan, then transfer to a rack.
Recipe Tips And Variations
- For crunch, add 1 tablespoon of sunflower seeds or chopped almonds.
- Want them sweeter? Increase maple syrup to 3 tablespoons, or add a sprinkle of coconut sugar on top.
- Use a cookie scoop for consistent sizing and even baking.
How To Store Leftovers
Keep cookies in an airtight container at room temperature for up to 4 days. Refrigerate for up to a week or freeze for up to 2 months. Thaw at room temperature or microwave for 10 seconds.
Nutrition Facts
- Serving Size: 1 Cookie
- Calories: 80 Kcal
- Fat: 2 G
- Carbohydrates: 10 G
- Protein: 2 G
- Sodium: 50 Mg
Try More Recipes:
- Low Fat Peanut Butter Cookies
- low fat low sugar cookies
- Low Fat Oatmeal Cookies
- Low Fat Chocolate Chip Cookies
Low Fat Gluten Free Cookies
Description
Soft, naturally sweetened cookies with only 2g of fat—gluten free and perfect for clean snacking.
Ingredients
Instructions
- Preheat oven to 350°F and line a baking sheet.
- Mix almond flour, baking soda, and salt.
- In another bowl, whisk applesauce, egg white, vanilla, and maple syrup.
- Combine wet and dry ingredients.
- Fold in optional add-ins.
- Scoop and flatten dough onto baking sheet.
- Bake 9–11 minutes until golden.
- Cool 5 minutes, then transfer to rack.
Notes
- For crunch, add 1 tablespoon of sunflower seeds or chopped almonds.
Want them sweeter? Increase maple syrup to 3 tablespoons, or add a sprinkle of coconut sugar on top.
Use a cookie scoop for consistent sizing and even baking.