These low calorie cookies are soft, chewy, and full of chocolate chips, you won’t believe they have less than 100 calories in them! No butter and no sugar needed, they take less than 10 minutes to make!
Low Calorie Cookies
Healthy desserts are one of my favorite things to make. As someone with a raging sweet tooth, I always have to have something sweet each day. Like clockwork, every afternoon, my body screams for something sweet. Instead of reaching for one of my calorie heavy desserts, I’ve started making smarter choices.
Recently, I shared a healthy chocolate chip cookie recipe and while it is full of wholesome ingredients, it isn’t exactly low calorie. Luckily, I’ve been working on a newer version that has considerably fewer calories and less fat, WITHOUT sacrificing any of the flavor or texture.
I’ve been meaning to share a low calorie cookie recipe for quite some time. These are what I call the ‘game changer’ cookies as no one believes me when I tell them they are healthy. No eggs, no sugar, and no butter are needed, but you’d never tell. The texture is crisp edges with soft and pillowy middles. They are sweet, buttery, and loaded with chocolate chips, without any butter whatsoever!
I went to visit my sister the other day and brought her a batch of these cookies and she could NOT believe they were under 100 calories- She thought they had to be loaded with sugar and butter!
How do you make low calorie cookies?
- Flour– I used white whole wheat flour, that has added fiber while maintaining the same texture as traditional white flour. You can use a mix of white and wholewheat flour.
- Baking powder and baking soda– A combination of the two leavening agents helps keep the cookies thick and rise.
- Cornstarch– Holds the cookies together, without needing any eggs!
- Salt– Just a pinch to bring out the overall sweetness of the cookies.
- Unsweetened applesauce– Lowers the fat and calories of the cookies.
- Granulated sweetener of choice– Any zero calorie granulated sweetener can be used. I prefer using swerve brown sugar, which is a sugar free take on brown sugar.
- Coconut oil– Just a small amount of coconut oil is needed to ensure the cookies don’t come out gummy.
- Vanilla extract– A must for any good cookie!
- Chocolate chips– I used sugar free chocolate chips, but any chocolate chips can b used.
Start by mixing together your flour, baking soda, baking powder, cornstarch, and salt, and set aside. In a mixing bowl, add your unsweetened applesauce, sweetener, coconut oil, and vanilla extract, and whisk together until smooth. Next, gently stir through the dry ingredients until just combined. Fold through the chocolate chips using a rubber spatula.
Now, using your hands, form 12 small balls with the dough and place them on a lined baking sheet. Bake the cookies at 180C/350F for 10-12 minutes, or until the edges have just begun to go golden. Remove the cookies from the oven and let them cool on the pan for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Tips to make the best low fat chocolate chip cookies
- Do not overbake the cookies, as they continue to bake and firm up as they are cooling down.
- You CAN omit the oil and use all applesauce, however, the cookies will be quite soft and potentially gummy.
- Reserve some extra chocolate chips to top the cookies with.
Storing and freezing low sugar chocolate chip cookies
- To store: Cookies will keep at room temperature, covered, for up to 5 days. If you’d like them to keep longer, store them in the refrigerator and they will keep well for up to 2 weeks.
- To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
More healthy dessert recipes to try
Low Calorie Cookies (Under 100 calories!)
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a mixing bowl, add your flour, cornstarch, baking soda, baking powder, and salt, and mix well. In a separate bowl, whisk together the sweetener, applesauce, coconut oil, and vanilla extract, until combined. Gently stir through the dry ingredients until combined. Fold through the chocolate chips. If your cookie dough is too crumbly, add a few tablespoons of liquid to thin out.
- Form 16 balls of dough and place them onto the lined baking sheet. Bake the cookies for 10-12 minutes, until the edges just go slightly golden.
- Remove the cookies from the oven and let them cool for 10 minutes, before carefully transferring them to a wire rack to cool completely.
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