Skinny chocolate chip cookies recipe that are healthy, vegan friendly, super low-sugar, low-fat and delectably moist. (Healthy, Gluten Free & Vegan)
There is a moment in life when you just have to give in and have a little fun. These skinny chocolate chip cookies are that moment my friends.
We’ve all been there. You’ve had a great week fueling your body with fruits and veggies, then that craving hits and you want something sweet. Something sweet and of course with CHOCOLATE.
My Skinny Chocolate Chip Cookie Mission Included
- Create a cookie with no oil, no butter, and low in sugar.
- Replacing the oil with applesauce not only helps the fat content of these but at the same time creates a fluffy and moist cookie.
That slowly changed as I started fueling my body with better food, finding my food allergies, and in result having more energy.
So about this race. It was a beautiful sunny day running along a path next to a riverbank. I almost ended up running 6 miles all the way through just because I felt so amazing. (Never done that before) Mile 10 is when it started going downhill for me and every joint started voicing it’s opinion. Around mile 13 is when I really felt like I hit a wall.. It wasn’t pretty. Those remaining 2.5 miles felt forever away. I ended up walking a little bit but still finished under my goal of 3 hours and 30 minutes, but barely. Official time 3 hours and 27 minutes.
I’m proud and currently the way my body feels don’t know what I was thinking. I do know, I earned myself this cookie. I love healthier cookies! Bon Appétit!
Skinny Chocolate Chip Cookies
Dessert
Gluten free, vegan friendly, low sugar
Healthy
Yield: 1.5 dozen
Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 min
Ingredients:
- 1 cup flour (all-purpose, whole wheat, gluten-free flour)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 Tablespoons -1/4 cup sugar (or 4 Tablespoons honey if not strict vegan)
- 4 Tablespoons creamy peanut butter
- 8 oz unsweetened applesauce
- ⅓ cup dark chocolate chips or Vegan Mini Chocolate Chips
Directions:
- Preheat oven to 350 F
- Combine the flour, baking powder, salt, vanilla extract and sugar and mix well
- Stir in the peanut butter and applesauce until a combined well then fold in chocolate chips
- If the mixture is a little sticky for handling try refrigerating it for 30mins to an hour to help
- Drop the dough onto a greased baking sheet by the tablespoons.
- Bake them for about 8-10 minutes or until they are golden brown.
Nutrition Information:
Calories: 80
Other nutrition information: Fat: 3.4 g Saturated fat: 1.2 g Unsaturated fat: 0 g Trans fat: 0 g Carbohydrates: 12 g Sugar: 5 g Sodium: 21.7 mg Fiber: 0 g Protein: 2 g Cholesterol: 1.6 mg
How much did you love this recipe?
Click a star to let me know:
(70 votes, average: 3.87 out of 5)
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I’m always down for some skinny cookies with wholesome ingredients that won’t absolutely freak my friends out, if you know what I mean 😉 love that you shared these. Thank you! I’m sure I’ll be trying them very soon.
Thank you so much Ala and thank you for stopping by! I know exactly what you mean too lol a lot of times I just don’t tell people they are healthier till after the fact. I’m sneaky 🙂
My husband can’t have peanut butter. Can I substitute smooth Almond Butter?
Hi Ellen! I’ve never tried it with almond butter before but I would believe if you used the smooth store bought almond butter it would work. If you use the freshly ground almond butter I think it would be to grainy.
Let me know how they turn out! I think it’ll be a success with the smooth almond butter. 🙂
It is AMAZING with smooth almond butter! Thank you for sharing this recipe.
Yay! So glad you enjoyed it Michelle! 🙂
These look so good and would fit in with my eating plan , paired with a protien. Just wondering though…how big is each cookie? 80 cal is kinda high for just one. An pre cookie us only 50.
Each cookie is rather large – you are more than welcome to cut the batch even more. Just adjust the baking time by a couple minutes less to avoid over-baking. 🙂
Is TBS tablespoon because you have it stated like that for honey yet for other ingredients you have tablespoon.
Hi Anita! Yes TBS is shortened for Tablespoon. Sorry for the confusion, I have corrected it in the recipe. Hope you enjoy them!
How do you know how much sugar to use? It says 2tbsp to 1/4 cup?
Hi Kelly! It can be made with either amounts. It is depending on your sugar sweetness preference. I personally preferred the 2 TBS but for some that might not be sweet enough. Happy Baking!
I just made these and they were a hit! For the sugar, I added 2 tbs of brown sugar and 2 tbs of Splenda. I also threw in some milled flax/chia seeds for the omega 3s and a bit of protein. I am definitely saving the recipe and making them again. Thank you for sharing!
So glad you loved them! Love the additional seeds addition. Great thinking! 🙂
Hi Lindsay, I made these today and they were delicious! I saw the comment about the calorie count, but do you have the break down of the other nutritional values?
Yes! Thank you for this reminder. Since switching recipe programs I’ve had my work cut out to replace with other nutrition labels. Just did it though! The link for all nutritional values is right below the recipe! 🙂 So glad you enjoyed them! They are still a HUGE favorite of ours even after all these years!
These are amazing and so easy to play with! I left out the chocolate chips to keep sugar down even more and used a cranberry Peoria combo (sometimes you just use what you have, an I right?) and I also added some flax seed (because why the heck not). Suuuuper scrumptious! Will be using this recipe for years to come.
Ps I used 4 T of honey if anyone needed to know, but will probably use less next time as it really punched a pack of sweet still. I used 3 T peanut butter and 1T sunflower butter (ran out of peanut lol). I used roughly 6 oz applesauce and just a splash of veggie oil (ran out of applesauce–hey, ya gotta roll with it!). Mine took roughly 5 min extra to bake but WOW. ♥️
I just can’t say how happy I am to find this recipe. It’s the first thing that pops up when I search “low sugar vegan dessert” and everything else around it had minimum 1 whole cup of sugar!! All labeled “healthy”. Craziness in the world today, I tell ya.
Thanks again!
I am so glad you enjoyed them! 🙂 Sounds delicious with the extra ingredients too!
*pepita (pumpkin seeds)…not Peoria??
Is there anyway you can replace the peanut butter with a banana puree it has worked for me in some recipes as a replacement so I was curious if it would work here, or yogurt?
You know I’ve personally haven’t tried this but maybe someone in our community has. It’s always worth a shot to try! 🙂
We made these today and they are amazing! Nothing negative could be said. We ended up with about 34 cookies from one batch. Yum!
Hi Lindsay, do you think you could use oat flour or coconut flour? Thanks!
Oat flour is definitely possible but it tends to be rather dense reults. Coconut flour you should be able to use but it’s not a 1-1 ratio. It’s more of a 1/4 to 1 cup ratio, the coconut flour being the 1/4 cup. Hope this helps!
What can I use to replace the nut butter all together?
What and why do you need to replace the nut butter? That can help me with finding other alternatives for you.
Is it possible to use almond flour instead and if so what would be the ratio for it?
Thanks!
It is possible and almond flour most of the times can be used with a 1:1 ratio. I suspect it should work rather the same for this recipe as well.
I read your story and hope to be like you in the near future. I’m just starting my journey here and feeling positive.
Hang in there, you’ll get there.. It took many years for me but I’m happy to say I’m living a ‘normal’ and happy life these days after years of figuring out what works for my body. It gives you an appreciation on life though on the other side and that is something I’m extremely grateful for. <3