Low Fat Oatmeal Chocolate Chip Cookies

fresh from the oven 

Cookies are not exactly health food, especially not if they’re really good cookies, as it is the combination of butter and sugar (and sometimes chocolate) that usually makes a cookie great. Cookies are supposed to be indulgent and, like most indulgent things, the low fat, low cal or otherwise “healthy” versions tend not to live up to the original.

But this isn’t true of all low fat things and, when you find a good recipe that will cut some of the calories and fat from an indulgent favorite, it is worth hanging on to. This recipe for Low Fat Oatmeal Chocolate Chip Cookies is one of them. I’ve been making the same cookies for years and, while you wouldn’t mistake their chewy and moist texture for the buttery and crisp regular Oatmeal Chocolate Chip Cookies, they are still more than good enough to justify a second trip to the cookie jar.

Unlike many lower fat recipes, these do not skimp on is the amount of chocolate chips used in the recipe at all, nor do they use mini chocolate chips in an effort to make it appear as though the cookies have more chocolate than they really do. That being said, you can easily substitute raisins, dried cranberries, white chocolate chips or anything else into the cookie for the chocolate if you prefer. The only thing to keep in mind when baking these is that it important not to overbake them. Part of their chewiness comes from the fact that the applesauce in the dough keeps the cookies relatively moist and, if overbaked, they will become a bit dry. It is best to err on the side of caution and take them out a minute early if your oven is hot. Letting the cookies cool slighlty on the baking sheet should help them to finish cooking even when outside of the oven.

Low Fat Oatmeal Chocolate Chip Cookies
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/4 cup plain, unsweetened apple sauce
1/2 tsp vanilla extract
2 cups quick cooking oats
1 cup chocolate chips

Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon
In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the chocolate chips.
Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 min. Cookies will be light brown at the edges when done.
Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.
Makes about 2 dozen cookies.


  1. best cookies I’ve made by scratch, and I’ve tried millions of recipes. Except I didn’t have plain oats, so I used two packets of instant Maple & Brown sugar oatmeal and a cup of this low-fat brown sugar-sweetened granola cereal. I didn’t use any butter. Still, super delicious. I keep wanting to get more. My dad’s put off because I said they’re low-fat, and the fat-free brownies I made were awful, but these cookies are awesome. Can’t really tell the difference.

  2. I followed the recipe to the “t”…. I love the texture and the idea that they we’re healthier. Next time I’ll be using only half of the amount of sugar (possibly the brown sugar) they we’re to sweet for my taste. I will definately be using this recipe again. Thanks

  3. I love using applesauce as a fat substitute in baked goods – these cookies sound delicious. I’m going to make them tonight after dinner – thanks for a great recipe!

  4. Ever tried using whole wheat flour?

  5. Great taste, make some changes… half whole weat and half white flour…. less sugar…. in a double recipe i put one 1/2 cup white sugar, and 1 cup brown sugar and 1 and 1/2 chocolate chips.

  6. Will be making these tonight! Although I will replace the butter with 100% coconut oil, sub 1/2 of the flour for whole wheat flour, use raw sugar in place of the white sugar, and probably cut the sugar in half. I love cookies too much to cut them out completely, so the healthier, the better!

  7. best cookies i ever made im 14 and i love to bake and cook my family says im great thanx for this recipe my mom love it she askeds for it evry week on a friday

  8. Love these! I used all whole wheat flour and tried raisins in it on my 2nd batch. I used only 2 tsp of butter and they turned out great. Every one I share these with love them. They are easy to make too.

  9. Love the great taste. I substituted whole wheat pastry flour, splenda for the sugar and splenda brown sugar. Could not tell they were sugar free. Love it. Will make hundreds more!

  10. These are delicious! We always have chocolate and oats in the house, so I will be using this recipe often!

  11. Just finished making these (they are cooling on the rack as we speak!) I couldn’t resist trying one even though it was still hot and gooey, and they are delicious. Wow, thanks for the great recipe!

  12. These are great, and I even substituted regular oatmeal because I was out of the quick oats.

  13. This recipe is great! The cookies turned out really well. I gave them to my neighbors down the street.

  14. These cookies were pretty good! I also used 1/2 the sugar. Next time I will try 1/2 wheat flour and add some raisins. Do you think I even need to add the butter. Pulling out the 2nd batch, which I added chocolate chips, they are yummier! I also did not have parchment paper and sprayed once with Pam, no need to spray for next batches. I only had rolling oats. They came out nice. Thanks for the healthier version!!

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