These Low Fat Oatmeal Cranberry Cookies are soft, chewy, and bursting with tart dried cranberries—yet they come in at just 2.5 grams of fat per cookie. With no butter and no oil, they’re a smart choice for anyone following a low-fat, high-fiber, or heart-conscious eating plan. Naturally sweetened and full of texture, these cookies make it easy to enjoy a homemade treat without the guilt.
About This Recipe
Each bite is a satisfying mix of chewy oats, juicy cranberries, and a gentle hint of cinnamon. They’re moist without being greasy, and the balance of sweet and tart is just right. They feel like a bakery-style cookie but without the heavy ingredients.
This is a fantastic recipe for lunchboxes, snack time, or whenever you need a quick sweet fix. It’s also a great option for beginner bakers, since the dough comes together in minutes with no mixer required.
Why This Recipe Belongs in Your Diet
We swapped out butter for a combination of unsweetened applesauce and a bit of low-fat yogurt, cutting saturated fat while keeping the cookies moist and tender. The oats and cranberries add fiber and antioxidants, making these a cookie you can feel good about reaching for.
What You’ll Need (Ingredients)
We’re combining wholesome oats, bright cranberries, and smart fat swaps to make these cookies light and delicious.
- Old-Fashioned Oats, 1 cup: Provide structure and chewiness—avoid quick oats, which get mushy.
- White Whole Wheat Flour, ¾ cup: Adds fiber while keeping the texture soft.
- Dried Cranberries, ⅓ cup: Bring sweet-tart flavor and a pop of color.
- Unsweetened Applesauce, ⅓ cup: Replaces oil to keep the fat low and the cookies moist.
- Plain Low-Fat Greek Yogurt, 2 tablespoons: Adds creaminess and protein with little fat.
- Brown Sugar, ⅓ cup: Gives depth and sweetness with a softer texture than white sugar.
- Egg White, 1: Binds the dough and adds lightness.
- Vanilla Extract, 1 teaspoon: Enhances the sweetness and rounds out flavor.
- Ground Cinnamon, ½ teaspoon: Adds warmth and pairs beautifully with the cranberries.
- Baking Soda, ½ teaspoon: Helps the cookies rise slightly.
- Salt, ¼ teaspoon: Balances all the flavors.
How to Make Low Fat Oatmeal Cranberry Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together applesauce, yogurt, brown sugar, egg white, and vanilla.
- In a separate bowl, combine oats, flour, cinnamon, baking soda, and salt.
- Stir the dry ingredients into the wet mixture until just combined.
- Fold in dried cranberries evenly.
- Scoop dough by tablespoons onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers look just done.
- Cool on the tray for 5 minutes, then transfer to a rack to cool completely.
Recipe Tips and Variations
- Add 2 tablespoons of chopped walnuts or almonds for crunch (adds fat).
- For extra chewiness, soak cranberries in warm water for 5 minutes before adding.
- Swap cranberries with raisins or chopped dried apricots for variety.
How to Store Leftovers
Store cookies in an airtight container at room temperature for up to 4 days. They also freeze well—place in a freezer-safe bag and thaw as needed for a quick snack.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 90 kcal
- Fat: 2.5 g
- Carbohydrates: 14 g
- Protein: 2 g
- Sodium: 55 mg
Try More Recipes:
- Low Fat No-Bake Oatmeal Cookies
- Low Fat Mexican Wedding Cookies
- Low Fat, Low Sodium Cookies
- Low Fat Meringue Cookies
Low Fat Oatmeal Cranberry Cookies
Description
Soft, chewy, and full of fiber, these low-fat cookies satisfy your sweet tooth with just 2.5 grams of fat each.
Ingredients
Instructions
- Preheat oven to 350°F and line a baking sheet.
- Mix applesauce, yogurt, sugar, egg white, and vanilla in a bowl.
- In another bowl, mix oats, flour, cinnamon, baking soda, and salt.
- Stir dry into wet until combined. Fold in cranberries.
- Scoop dough onto sheet.
- Bake 10–12 minutes.
- Cool 5 minutes, then transfer to a rack.