Description
These Low-Calorie Chocolate Chip Cookies are a healthier twist on the classic treat, made with oat flour and natural sweeteners to keep them light without sacrificing flavor. Perfectly soft with melty dark chocolate chips, these cookies bake quickly and are ideal for a guilt-free snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup oat flour (or finely ground oats)
- 1/4 cup coconut sugar or granulated sweetener of choice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsweetened applesauce
- 1 tablespoon coconut oil or melted butter
- 1 teaspoon vanilla extract
- 3 tablespoons almond milk (or milk of choice)
Add-ins
- 1/4 cup mini dark chocolate chips
Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
- Mix dry ingredients: In a mixing bowl, whisk together oat flour, coconut sugar, baking soda, and salt to evenly distribute the leavening and flavors.
- Combine wet ingredients: Stir in unsweetened applesauce, coconut oil or melted butter, vanilla extract, and almond milk until the batter becomes well combined and smooth.
- Add chocolate chips: Gently fold the mini dark chocolate chips into the cookie dough ensuring even distribution without overmixing.
- Shape cookies: Scoop tablespoon-sized portions of the dough onto the lined baking sheet and flatten them slightly to help them spread evenly while baking.
- Bake: Place the baking sheet in the oven and bake for 8-10 minutes, or until the edges of the cookies turn lightly golden.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your healthier chocolate chip cookies!
Notes
- Oat flour can be substituted with finely ground oats made in a blender if unavailable.
- Using mini chocolate chips helps distribute chocolate flavor throughout the cookie without overpowering.
- For a completely vegan option, ensure the butter is replaced with coconut oil and use a plant-based milk.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Adjust sweetness by choosing your preferred granulated sweetener or sugar substitute.
