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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.

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  • Ana
    June 18, 2007

    I love oatmeal cookies and will try your recipe this week!
    Have you tried using whole wheat flour on these cookies? Maybe half all-purpose and half whole-wheat? (or white whole wheat flour) Do you think it might work?
    I like using whole grains as much as possible in my baking… I guess I will try something like that and will report back with my results! But let me know if you have experimented with this already!

  • Nicole
    June 18, 2007

    I have used white whole wheat, but not regular whole wheat. I would think that a combination of regular all purpose and whole wheat would work pretty well. If you do get a chance to try it, report back. I’d love to hear how it turns out!

  • marygrace
    June 20, 2007

    i am a big fan of oatmeal cookies and will definitely be trying my hand at a veganized version of this recipe. i might also consider using half whole wheat pastry flour.

  • Maddy
    June 21, 2007

    This is very similar to a recipe I use- they’re not quite the same as oatmeal cookies made the normal way (obviously), but very very good for low-fat cookies and great to have around for daily snacking. I’ve made them with part whole wheat flour, and that works pretty well. My favorite add-ins are dried cherries and dark chocolate chunks…yum.

  • Debra
    July 6, 2007

    Thanks for your recipe. These taste like muffin tops…yummy!

  • Laura
    July 20, 2007

    I love these cookies! I used regular oats & only 3/4 c. of chocolate chips & they still came out yummy! Has anyone doubled this recipe?

  • fran
    August 16, 2007

    I guess that replacing the white sugar with Splenda would be fine (and more low-fat), what do you think?

  • Nani
    February 9, 2008

    My family and I tried this recipe and loved it… We double the recipe and they turned out wonderful… We gave this recipe a 10…..

  • Katrina
    June 6, 2008

    I just made these and they are great! After making and eating too many things that I know I shouldn’t (see my blog if you want) I needed to make something low fat to feel better about the snacking! These are great. I will keep baking full fat for others and use these for my snacking! Thanks–just what I was looking for! Love your site and check it daily.

  • Katrina
    June 6, 2008

    Oh, I used all whole wheat pastry flour and they were great!

  • Erin
    June 12, 2008

    Darn it! I just took your regular oatmeal chocolate chip cookies out of the oven and NOW I find the low-fat version? Oh well. The regular ones were super yummy. I just used the 1/2 whole wheat 1/2 white flour. They are darker in color, but taste fine to me! My bf is going to be so excited when he gets home!

  • Noelle
    June 25, 2008

    The recipe looks great. I’ve been looking for a low-fat oatmeal choc chip cookie recipe calling for applesauce. Do you have the basic nutritional information (calories, fat, etc.) by any chance? If not I can calculate it. Thanks!

  • Holly
    July 2, 2008

    I just made these this weekend for some friends and they almost ate all 2½ dozen of them!! They are perfectly chewy and taste amazing. I’m going to try them with raisins or dried cranberries next. i love them so much!

  • Emily
    October 31, 2008

    These cookies are great! I made them for my halloween party and used 3/4C of pumkin instead of apple sauce and 1tsp of all spice, SO GOOD! I put a few chocolate chips on the top of some of them which was an added goodness!

  • Melody
    November 14, 2008

    These cookies are wonderful. I’ve made them so many times(and with so many variations)that I’ve lost count. Thanks for the great recipe

  • leng
    December 1, 2008

    hallo! just would like to ask what i can substitute for apple sauce since i dont have one at the moment.


  • beth
    February 11, 2009

    i made these with whole wheat flour and they turned out good but pretty hearty. One cookie does the trick!

  • Robert
    February 25, 2009

    Your recipe is fantastic. I varied the ingredients a bit – used sweetened dessert tofu instead of apple sauce and tried whole wheat flour. The results were fantastic. Your recipe is a great base for other great cookie ideas. Thank you.

  • Robin
    March 6, 2009

    I’m wondering if I did something wrong… Our cookies (my little ones helped me bake) turned out salty. To answer another question…we did use half whole wheat flour and half white flour and that part was okay. Not sure why they are salty, though. That, and they fall apart easily. Maybe I just didn’t bake them long enough. I think this recipe would be okay otherwise.

  • Kelly
    March 19, 2009


  • Haily
    April 10, 2009


  • Sabrina
    April 22, 2009

    This recipe is awesome! I changed things slightly and added 1 tsp of cinnamon, 3/4 cup of brown sugar (no white sugar) and 1/4 cup cocoa. The cocoa made the cookies fabulous! I would add less chocolate chips with the cocoa and cut the fat even more. (Cocoa doesn’t have a lot of fat.) I may try with half whole wheat/half white flour and only 1/2 cup sugar next time.

  • Sheila
    April 29, 2009

    These cookies are AMAZING!! Thanks so much for the tip with the applesauce. I am on a special diet because of food intolerances so I used 1 cup plus 1 TBSP Spelt Flour, 3/4 cup brown sugar and 1 cup dark chocolate chips. I will definitely be making these again and will double it next time! Thanks again for a terrific recipe that’s health conscious!

  • Michele
    April 30, 2009

    Hi just wondering if anyone tried this recipes using egg white only? Thanks

  • kim
    May 1, 2009

    The only thing I changed was substituting the chocolate chips for unsweetened chocolate powder.
    It’s so chewy and moist and I will definitely bake them again!

  • Holly
    June 10, 2009

    What is the nutritional info for 1 serving? or cookie?

  • eli
    June 10, 2009

    tried the recipe- delish! maybe a tad bit heavy on the oats for my liking, but delicious none-the-less!

  • Nila
    July 3, 2009

    These are wonderful–my family loved them! I also put extra dough in the fridge a few days ago to make for later, and am making it now–let’s see how it comes out

  • jennie_hi
    July 25, 2009

    Hi, I just made these. The kids at my mommies group and parents alike liked them. Thanks for a great recipe. Though I did a lot of changes…I added 2 bananas, carrots, did half chocolate chips & half butterscotch…and added a bit of coconut…a 1/2 c of applesauce and no butter. Plus, I ended up doing 1 cup of whole wheat flour and 1/2 regular flour and 1 1/2 cups of oatmeal…I milled 1/2 cup of the oatmeal. It made 54 smaller ones. I’ll post a pic on my blog. thxs

  • patti
    August 3, 2009

    These turned out awesome! I used whole wheat flour, added a
    1/4 C each of ground flaxseed and wheat bran (for more fiber) and used old fashioned oats (which have more nutrition). I
    added raisins only. Next time will add a few choc. chips.
    Very yummy…

  • Cristine
    August 17, 2009

    Is parchment paper necessary? Anyone tried them without it? Thanks for all the comments with adjustments to make them healthier! Can’t wait to try them.

  • Kim
    August 17, 2009

    These were very good 🙂 I used whole wheat pastry flour and cinnamon chips instead of chocolate. They even passed the kid test!

  • Hannah
    August 24, 2009

    These were delicious! I substituted the white for wheat flour and used splenda as well as organic light brown sugar and whipped organic butter! They still turned out great =) and i like butterscotch instead of chocolate chips so i switched that up too.

  • Olivia
    September 14, 2009

    Made these cookies on a whim this afternoon and loved them! I even wrote about them on my new blog. 🙂 Love this site, too! I’m looking forward to exploring it more in the near future.

  • Brianne
    September 27, 2009

    What will happen if I don’t have parchment paper

  • Bee
    October 4, 2009

    Thanks for posting the recipe. The cookies have a great texture but they were a bit sweet for my taste. The rest of the family will be glad to eat them all though.

  • Rebecca
    October 19, 2009

    I entered the recipe into sparkpeople and received these results…
    w/out chocolate chips: 24 Servings
    Calories 83.5, Total Fat 1.6 g, Saturated Fat 0.7 g, Polyunsaturated Fat 0.2 g, Monounsaturated Fat 0.5 g, Cholesterol 2.6 mg, Sodium 100.0 mg, Potassium 11.7 mg, Total Carbohydrate 14.6 g, Dietary Fiber 1.4 g, Sugars 6.5 g, Protein 1.8 g

    with chocolate chips: 24 Servings
    Calories 223.5, Total Fat 9.6 g, Saturated Fat 5.7 g, Polyunsaturated Fat 0.2 g, Monounsaturated Fat 0.5 g, Cholesterol 10.6 mg, Sodium 108.0 mg, Potassium 11.7 mg, Total Carbohydrate 32.6 g, Dietary Fiber 1.4 g, Sugars 22.5 g Protein 2.8 g

  • CK
    November 18, 2009

    I replaced the white flour with whole wheat flour then added dark chocolate & flax seeds and cranberries in it….delish!

  • Kim
    January 18, 2010

    Hi, tried your cookie recipe tonight…Loved it !! Thank you for giving me a new favorite recipe. Cookies were soft and moist/chewy. Best of all they are healthy and low fat !!

  • Kim
    January 18, 2010

    ….Just needed to add that I replaced the all purpose flour with organic white whole wheat flour and I used 1/2 the amount of chocolate chips !! Yummy =) !!!

  • Gina
    March 24, 2010

    Doubling this recipe in the past left me with a dry mix and made rocks for cookies… so the single-batches work best. I’ve used organic sugar- splenda brown sugar and it works great!!! and white – whole wheat flour from trader joes.

    These cookies are an amazing substitute when wanting something sweet – but keepin that diet in check!!!

  • Tiera
    May 18, 2010

    My boyfriend and I love these cookies! I just made one change: I used 1 tbsp of butter (instead of 2 tbsp) and added an extra tsbp of applesauce. They were still fabulous. This is my first time to your site and I’m impressed. Thanks for sharing!

  • Jamie
    August 6, 2010

    Love them!!! Not having applesauce I have started adding some nonfat yogurt.. just about 2 spoons. I think it makes it even better! Also some walnuts and only 1 cup of oats. Very tasty!

  • ebby
    September 5, 2010

    I dont have unsweetened applesauce i only have plain so i’m not sure if i would be able to make these. They sound great though!!! I’m considering using some non-fat yogurt but i don’t have plain yogurt only vanilla.

  • Scott
    September 17, 2010

    Amazing cookies! Easy recipe and best to bake at 11 minutes. Used apple/mango unsweetened applesauce and it added a different tropical taste, amazing!

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