Low Calorie Chocolate Chip Oatmeal Cookies (72 Calories)

Name: Low Calorie Chocolate Chip Oatmeal Cookies (72 Calories)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 26 servings
Ingredients: 1 cup all-purpose or oat flour (120g); 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp salt; 2 Tbsp light butter (28g); 1/2 cup granular sweetener (92g); 1/4 cup brown sugar sweetener (48g); 1/4 cup unsweetened applesauce (60g); 1 large egg; 1/2 tsp pure vanilla extract; 2 cups oats (160g); 1/2 cup semi-sweet chocolate chips (120g)

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
26 servings
Calories
72 kcal
Course
Dessert
Cuisine
International

Low Calorie Chocolate Chip Oatmeal Cookies (72 Calories)

Heidi Hunt

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These Low Calorie Chocolate Chip Oatmeal Cookies are everything you want in an oatmeal cookie! They're crisp around the edges and soft and chewy on the inside. Plus each cookie is only 72 calories so you can enjoy more of them!

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Ingredients

Servings

1 cup all-purpose or oat flour (120g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 Tbsp light butter (28g)
1/2 cup granular sweetener (92g)
1/4 cup brown sugar sweetener (48g)
1/4 cup unsweetened applesauce (60g)
1 large egg
1/2 tsp pure vanilla extract
2 cups oats (160g) old fashioned or quick oats work
1/2 cup semi-sweet chocolate chips (120g)

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Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. You can either use two pans at once or do two batches.
In a medium sized bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Stir the dry ingredients until they are mixed well. Then add the oats and stir again.
In a separate larger bowl, combine the butter, sugar, and brown sugar with a hand mixer or whisk. Add the applesauce, egg and vanilla and mix again.
Slowly begin adding the oat and flour mixture to the bowl with the wet ingredients. Stir with a spoon until you can no longer see the flour (you don't want to over-mix these). Then, stir in the chocolate chips.
Spoon the cookie dough onto the baking sheets ( a little over a tablespoon each). Lightly dampen palms with water (or nonstick cooking spray) and flatten/shape the cookies.
Bake for 8-10 minutes or until the edges start to turn golden brown/ Remove from the oven and transfer to a wire rack to cool.

Notes

Let cool completely, then store cookies in an airtight container. They will stay fresh at room temperature for 3-4 days and stored in the fridge for up to a week.
To make gluten-free: use Bob's Red Mill 1:1 Gluten-Free Baking Flour or oat flour.

Nutrition Information

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Serving 1cookie (23g) Calories 72kcal (4%) Carbohydrates 10.9g (4%) Protein 1.8g (4%) Fat 2.4g (4%) Saturated Fat 0.8g (4%) Fiber 1.1g (4%) Sugar 3.1g (6%)