Chocolate Chip Cookies

by Сашка

These are the best, soft and chewy Chocolate Chip Cookies! Lightly sweetened with only 3 tablespoons of coconut oil (in place of butter) in the entire batch!

Homemade Chocolate Chip Cookies

I am SO excited to share my homemade Chocolate Chip Cookie recipe with all of you!! These are the BEST chocolate chip cookies if you’re looking for a cookie with less calories and fat, that actually taste GOOD! I didn’t think it possible to make a low-fat chocolate chip cookie that was soft and chewy in the center without being cakey. But after testing many rounds I created the perfect cookie that my family loved! They’re lightly sweetened and there’s and only three tablespoons of coconut oil (in place of butter) in the entire batch!

Chocolate Chip Cookies

This is my go-to chocolate chip cookie recipe when I’m looking to make a lighter alternative! My brother who’s a cookie lover, couldn’t believe how good they were!

Why these Healthy Chocolate Chip Cookies Work

  • No butter! These low-fat, coconut oil chocolate chip cookies use just 3 tablespoons of coconut oil plus just enough apple sauce without making them cakey.
  • Lower-Sugar: These chocolate chip cookies use less sugar, and use sugar-free chocolate chips.
  • Soft and Chewy: If you like soft chocolate chip cookies, you will love the texture.
  • You can’t tell they’re low fat! I even gave them to a group of unsuspecting teenagers who had no idea they were light and they LOVED them.
  • Low Calorie Cookie: each cookie has under 100 calories


Wet Ingredients:

  • Granulated white sugar and light brown sugar
  • Coconut oil or butter
  • One large egg
  • Apple sauce which replaces part of the fat
  • Vanilla extract

Dry Ingredients:

  • All-purpose flour
  • Baking soda
  • Kosher salt
  • Sugar-free chocolate chips (such as Lily’s)
  • Optional sea salt for topping

Chocolate Chip Cookies


Chocolate Chip Cookies

Wet Ingredients

Chocolate Chip Cookies

Mix the wet ingredients

How To Make Chocolate Chip Cookies

  1. Preheat your oven to 350F. Now, take two cookie sheets, line them with some parchment paper or a silicone mat, and give them a quick spritz with baking spray or oil to prevent sticking.
  2. Dry Ingredients: Next, grab a big bowl and toss in your flour, baking soda, and a pinch of salt. Give them a good stir until everything’s mixed together.
  3. Wet Ingredients: Now, in a different bowl, whip up the sugars, oil, egg, applesauce, and vanilla. Keep whisking until it’s all looking light and fluffy – trust me, it makes a difference.
  4. Combine: Take your dry mix and gradually whisk it into your wet mix. Do it in two goes, making sure it all blends together super well. If your batter’s looking a bit crumbly, no stress – just add a tiny bit of water, just enough to smooth it out. I added 1 tablespoon.
  5. Chocolate chips time! Fold them into your batter. Then, scoop out level tablespoons of the dough and drop them onto your baking sheets. Keep them about an inch apart – they need some room to spread out.
  6. Bake until they just barely look done! Pop them in the oven for about 8 to 10 minutes. You’ll know they’re done when they’re just right. Take them out, sprinkle a bit of sea salt on top if you’re feeling fancy, and let them chill on the sheets for about 5 minutes. After that, transfer them to a wire rack to cool down. And there you have it, some awesome cookies!
Read also:
Mango Coconut Chia Pudding

Chocolate Chip Cookies

whisk dry ingredients

Chocolate Chip Cookies

combine wet and dry ingredients

Chocolate Chip Cookies

fold in the chocolate chips

Chocolate Chip Cookies

cookie dough

Chocolate Chip Cookies

Baked out of the oven

Chocolate Chip Cookies

cooling on a rack


  • I use sugar-free chocolate chips but you can use milk chocolate chips, semi-sweet chocolate chips, chocolate chunks or dark chocolate chips.
  • Make them dairy-free with dairy-free chocolate chips.
  • Try them with craisins and white chocolate chips in place of chocolate chips.
  • To reduce the sugar you can use monk fruit sweetener or your favorite sugar replacement.


Baked cookies will keep in an airtight container for up to 4 days. Once cooled and at room temperature, you can refrigerate them if storing them longer so they stay soft. You can also freeze them, they will last in the freezer up to 3 months.


How healthy is a chocolate chip cookie?

The healthiness of a chocolate chip cookie can vary greatly depending on the ingredients used and the serving size. My chocolate chip cookie recipe with its mix of regular sugars, apple sauce, sugar-free chocolate chips, and coconut oil is a slight improvement over traditional recipes which reduces sugar and calories. While chocolate chip cookies are a delightful treat, they’re best enjoyed in moderation!

Are there sugar free chocolate chips?

Yes, sugar-free chocolate chips do exist. They are often sweetened with alternative sweeteners like stevia, erythritol, or monk fruit, making them suitable for those looking to reduce their sugar intake. These sugar-free chocolate chips can be used in baking or as toppings, similar to regular chocolate chips. I usually buy the brand Lily’s.

Do cookies have a lot of calories?

Cookies generally have a high calorie count, often ranging from 200 to 300 calories per cookie, depending on their size and ingredients. Comparing this to my low calorie cookie recipe, which includes apple sauce and sugar-free chocolate chips as healthier alternatives, these cookies have fewer calories per serving, especially if the amount of sugar and fat is lower than in traditional recipes.

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More Chocolate Chip Cookie Recipes You Will Love

Chewy Chocolate Chip Cookie Recipe

4.76 from 50 votes 6 Cals:133 Protein:2 Carbs:20 Fat:6 These are the best, soft and chewy Chocolate Chip Cookies! Lightly sweetened with only 3 tablespoons of coconut oil (in place of butter) in the entire batch! Course: Dessert, Snack Cuisine: American

Chocolate Chip Cookies

Prep: 10 minutes minsCook: 10 minutes minsTotal: 20 minutes mins Print Rate Pin Save Saved! WW Points Yield: 12 servings Serving Size: 2 cookies 1x2x3x


  • 2 large sheet pans
  • silicon mat or parchment paper
  • mixing bowl
  • whisk


  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, no packed
  • 3 tablespoons coconut oil, or butter, melted
  • 1 large egg
  • 2 tablespoons apple sauce
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/2 cup chocolate chips, sugar-free such as Lily's (3 oz total)
  • sea salt, optional for topping


  • Preheat the oven to 350F.  Line two cookie sheets with parchment paper and lightly spray with cooking spray.
  • In a large mixing bowl, combine the flour, baking soda and salt and stir to blend.
  • In another bowl, whisk the sugars, oil, egg, applesauce and vanilla together until light and fluffy.
  • Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
  • Fold in chocolate chips. Drop by level tablespoons about 1 inch apart onto the prepared baking sheets.
  • Bake 8 to 10 minutes. Remove from the oven, top with sea salt if using, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.




Serving: 2 cookies, Calories: 133 kcal, Carbohydrates: 20 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 4 g, Cholesterol: 15.5 mg, Sodium: 45 mg, Fiber: 3 g, Sugar: 8 g

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