Chewy Low-Fat Oatmeal Chocolate Chip Cookies
These Chewy Low-Fat Oatmeal Chocolate Chip Cookies are soft, moist, and bursting with rich chocolate flavor — all while being lighter than your typical cookie. Made with wholesome oats, a touch of cinnamon, and a clever swap of applesauce for most of the butter, these cookies deliver a satisfying texture and sweetness without the extra fat. Perfect for lunchboxes, after-school snacks, or guilt-free indulgence!
Why You’ll Love This Recipe
- Moist and Chewy Texture – Thanks to applesauce and oats, these cookies stay tender for days.
- Lower in Fat, Full of Flavor – Only 2 tablespoons of butter in the whole batch!
- Quick and Easy – No dough chilling required; you can bake them in just 30 minutes.
- Customizable – Add nuts, dried fruit, or swap in white or dark chocolate chips.
Ingredients
(Yields about 30 cookies – 1 tablespoon each)
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups quick oats or old-fashioned oats
- ¾ cup dark chocolate chips (sugar-free or regular)
Wet Ingredients
- 2 tablespoons unsalted butter, softened
- ⅓ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ¼ cup unsweetened applesauce
- ½ teaspoon pure vanilla extract
Instructions
- Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. - Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. - Cream the Butter and Sugars
In a large bowl, use a hand or stand mixer to beat the butter, sugar, and brown sugar together until light and fluffy. - Add Wet Ingredients
Beat in the egg, followed by applesauce and vanilla extract, until smooth and well combined. - Combine the Mixtures
Add the dry ingredients to the wet ingredients and stir by hand until no streaks of flour remain. Gently fold in the oats and chocolate chips. - Shape the Cookies
Drop heaping tablespoonfuls of dough onto the prepared baking sheets. Flatten each slightly with your fingers or the back of a spoon. - Bake
Bake for 10–12 minutes, or until the edges are lightly golden. Do not overbake — they should still look slightly soft in the center. - Cool and Serve
Let the cookies cool on the baking sheet for 3–4 minutes before transferring them to a wire rack. Allow them to cool completely before storing.
Recipe Variations
- Fruity Twist: Replace chocolate chips with raisins, dried cranberries, or chopped dates.
- Nutty Crunch: Add ¼ cup of chopped walnuts, almonds, or pecans for texture.
- White Chocolate & Craisins: Swap dark chocolate chips for white chocolate and mix in dried cranberries.
- Reduced Sugar: Use a sugar substitute such as monk fruit or stevia for a lower-sugar version.
Storage Tips
- Room Temperature: Store cookies in an airtight container for up to 4 days.
- Refrigerator: Keeps fresh for up to 2 weeks.
- Freezer: Freeze baked cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before enjoying.
Helpful Tips for Perfect Cookies
- Don’t Overbake: Since these cookies have less butter, overbaking can make them dry. Remove them from the oven as soon as the edges turn golden.
- Cool Completely: Cooling on a wire rack helps them maintain their chewy texture.
- Mix-ins Last: Always fold in oats and chocolate chips last to keep the dough evenly textured.
Nutrition Information (Per Cookie)
- Calories: 64 kcal
- Carbohydrates: 12 g
- Protein: 1.5 g
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Fiber: 0.5 g
- Sugar: 5 g
- Cholesterol: 8 mg
- Sodium: 59 mg