Skinny Chocolate Chip Cookies

By Tessa Arias
October 25th, 2013
5 from 3 votes
5 from 3 votes

Skinny Chocolate Chip Cookies are soft yet chewy and made with whole wheat flour and no butter!

Yield: 24 cookies

Prep Time: 15 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: These cookies will totally satisfy your chocolate chip cookie craving. You really can’t taste the coconut oil or applesauce. The whole wheat flour gives these cookies a more nutty flavor.
Texture: The whole wheat flour also gives the cookies a nice chewy bite without being dense or crumbly.
Ease: Super quick and easy.
Appearance: I love how round and tall these are.
Pros: Quick, easy, and satisfies any chocolate chip cookie craving without all the guilt.
Cons: None.
Would I make this again? Absolutely. I’ve already made this recipe twice.

Skinny Chocolate Chip Cookies are soft yet chewy and made with whole wheat flour and no butter!
Skinny Chocolate Chip Cookies made with whole wheat flour and no butter!

Chocolate Chip Cookie Week is more than halfway over. So sad! Since I’ve been posting so many amazing yet indulgent cookie recipes, I figured it was only fair to post a skinny chocolate chip cookie recipe that is more of an everyday treat.

Chocolate Chip Cookie Week at

These “skinny” cookies still have sugar, but I’ve replaced the butter with coconut oil and applesauce. And no, you can’t taste either once the cookies are baked, promise! This recipe is also 100% whole wheat. If you need this recipe to be vegan, substitute 1 tablespoon of ground flax seeds mixed with 1 tablespoon of water for the egg and use vegan chocolate chips.

Skinny Chocolate Chip Cookies made with whole wheat flour and no butter!

Skinny Chocolate Chip Cookies made with whole wheat flour and no butter!

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5 from 3 votes

How to make
Skinny Chocolate Chip Cookies

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Skinny Chocolate Chip Cookies are soft yet chewy and made with whole wheat flour and no butter!


  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup room temperature organic virgin coconut oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoons vanilla extract
  • 1 cup chocolate chips


  1. Preheat the oven to 375°F. Line large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In the bowl of an electric mixer, beat the coconut oil, applesauce, brown sugar, and granulated sugar until well combined. Beat in the egg and vanilla. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips.
  4. Drop by rounded tablespoons onto the prepared baking sheets. Bake for 10 minutes, or until light brown. Let cool on wire racks.

Recipe Notes

I like to use Trader Joe's coconut oil!
Course : Dessert
Cuisine : American
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Marie — August 20, 2021 at 9:25 am

    Instead of virgin coconut oil, can I use vegetable oil.

    • #
      Emily — August 20, 2021 at 4:19 pm

      We haven’t tried that! If you do, let us know how it goes!

  2. #
    Heather — August 15, 2020 at 2:15 pm

    Amazing and I feel less guilty eating these.

  3. #
    Mercedes — June 11, 2019 at 8:43 am

    Loved!!!! My whole family loved this recipe. I did not change a thing and these turned out PERFECT!

  4. #
    liselle — February 24, 2019 at 12:30 pm


    I used cassava flour (supposedly a 1:1 replacement), coconut sugar, and a flax egg. These stayed as huge balls and didn’t flatten AT ALL! Any ideas?

  5. #
    liz — February 24, 2019 at 10:53 am

    Hi! Is it possible to reduce the sugar? I’m using coconut sugar but would like to use less overall!

  6. #
    Emily — April 2, 2018 at 7:50 pm

    Definitely a keeper. Guilt free and yummy!

  7. #
    Brittany — January 23, 2017 at 11:42 am

    I made this recipe twice in the last 24 hours to use up some applesauce and they are DELICIOUS! One person who claims not to like applesauce ate one and was surprised to hear it was an ingredient. I’ve handed out the recipe several times now. I didn’t have whole wheat flour on hand (some wheat sensitivity anyway), and they came out great with regular flour. Maybe I’ll try half-and-half sometime in the future! I also added a few M&Ms on top 🙂

  8. #
    Jasmine — April 3, 2016 at 9:42 am

    These look great! Can I use all purpose flour instead of whole wheat and if so how much? Also, can I use any substitute for the applesauce? Thank you, the reviews are very encouraging!

  9. #
    Natalie — December 24, 2015 at 2:33 pm

    These are the best cookies I’ve ever made. I can’t do dairy, so these are wonderful, and healthier too! I skipped the 1/4 cup of granulated sugar and they came out perfectly sweet. I also added a handful of shredded coconut and used course sea salt. Thanks for the great recipe!

  10. #
    Lauren — April 28, 2015 at 1:09 pm

    Super forgiving! I can’t truly review this recipe because I made so many alterations, but I CAN say that after subbing self rising flour for the wheat, adding corn starch and peanut/almond oil, and baking at three different temperatures (375, 300, 350–because I can’t leave well enough alone), they still turned out wonderfully!
    Do watch them though, as they bake quickly (or maybe just mine…). They’re light and puffy, definitely a cakey kind of cookie, but with a nice little crisp that butterless recipes usually lack! Thanks!

  11. #
    Laura — November 13, 2014 at 2:38 pm

    These are fantastic! my new go to recipe for chocolate chip cookies. Thanks!

  12. #
    Nicole — November 11, 2014 at 5:24 am

    could you double the applesauce called for in place of using coconut oil if you were avoiding oil? Thanks!

  13. #
    Rachelle — October 25, 2014 at 4:51 pm

    These are fantastic! I did use truvia sugar and brown sugar. They have such a great flavor! Big hit with the family. I cook really healthy which means we don’t keep much desserts in the house but this is such a healthier option. Thanks so much!

  14. #
    Reine W — July 23, 2014 at 5:10 pm

    Do they need to be refrigerated before baked? Also what are the calories of the regular cookies?

    • #
      Tessa — July 24, 2014 at 8:59 am

      Nope, no need for refrigeration. The commenter above you calculated the calories.

  15. #
    Jill — June 11, 2014 at 8:07 pm

    Sorry, correction – 117 calories per cookie.

    • #
      Tessa — June 14, 2014 at 7:21 pm

      Thanks for sharing this info!!

  16. #
    Jill — June 11, 2014 at 8:04 pm

    109.4 calories per cookie, assuming the recipes does make exactly 24 cookies.

  17. #
    Yum! — March 11, 2014 at 8:20 am

    Have you figured out the calories Nathaniel? I am interested to know as well 🙂

  18. #
    Dayna — March 4, 2014 at 4:06 pm

    These sound great, especially since I am looking for ways to eat healthier and “skinnier.” I was wondering if anyone knew how many calories they were per cookie?

  19. #
    Nathaniel — March 3, 2014 at 2:37 pm

    I made these today and they turned out great! Thanks for the recipe. 🙂

  20. #
    Emily — December 23, 2013 at 12:36 am

    These actually worked! Very yummy.

    My first bitch have a bit of more of a “cake” feeling rather than a cookie – so I let them bake for an extra few mins (closer to 15) to get the bottoms nice and brown.

    Wanting to experiment with my next batch…maybe 2 eggs instead of 1. more apple-sauce?

    Curious to know if anyone else experienced this – and tweaked the recipe at all??

    P.S> ghiradelli milk cholcate chips made this oh so special..

  21. #
    Tamara — December 19, 2013 at 7:18 am

    These were so delicious! I altered a few things, such as using half WW flour and half all purpose, I used a chia egg to replace a real egg, used a combination of white and dark chocolate chips, and added some coconut flakes. I also topped them with a few dried cranberries to make them festive for holidays! They got RAVE reviews and I will most definitely be making them again! Thanks for the inspiration and wonderful recipe.

    • #
      Tessa — December 19, 2013 at 8:17 pm

      That’s awesome! Your changes sound super tasty and festive – glad it worked out for you 🙂

  22. #
    Justin — December 10, 2013 at 4:59 pm

    Tried these cookies on a whim and they turned out FANTASTIC! I am always on the hunt for a good “healthy” cookie. I have tried a few whole wheat cookie recipes, hated them, and given up. So glad I stumbled upon this recipe! Not only do the look picture perfect, but they taste AMAZING! Thanks for the recipe!!

    • #
      Tessa — December 15, 2013 at 9:42 am

      Yay! So glad you enjoyed the recipe!

  23. #
    Robin — December 4, 2013 at 9:28 am

    This is a great recipe! I love using coconut oil in place of butter. My kids loved the cookies so much that my 8 year old asked if she could take some to her teacher. 🙂 Thank you!

  24. #
    Tashi — November 12, 2013 at 8:27 pm

    @Sarah O.
    Its funny you should ask that, I was just talking about that in my dietetics class earlier this Monday.

    Info on explains it pretty neatly. Although coconut oil is high in saturated fat, the medium chain fatty acids in VIRGIN coconut oil raises both “good” and “bad” cholesterol. With that in mind, there is some evidence “suggesting that coconut oil intake may be associated with a neutral, if not beneficial, effect on cholesterol levels.”

    All in all, avoid partially hydrogenated oils. “Choose virgin coconut oil and use it in moderation. Despite emerging research, the recommendation is still to limit your total saturated fat intake.” Hope that helps!

  25. #
    Sarah O. — November 10, 2013 at 8:15 am

    Can someone please explain to me the draw of coconut oil? Isn’t it incredibly high in saturated fat?

    But I must say, these cookies look great! I love whole wheat cookies, they are just more satisfying.

  26. #
    Dina — November 6, 2013 at 6:38 am

    I haven’t used coconut oil but these cookies look great!

  27. #
    carooo — October 26, 2013 at 1:10 am

    I’m a cookie addict,and this version is incredible…you could eat a thousand and never feel guilty!


    kiss from France

  28. #
    Diane @ Vintage Zest — October 25, 2013 at 2:21 pm

    Tessa, you know all the right things to say to me. Skinny, chocolate, and cookies. I love using coconut oil and applesauce in my baking too! By the way, I like having a crispy edge on my cookies. Do you think I could flatten them out more and they would hold up? Thanks!

  29. #
    Taylor @ FoodFaithFitness — October 25, 2013 at 9:02 am

    Swapping coconut oil for butter is my favorite! These looks amazing…and I love the whole “skinny” thang goin’ on!

  30. #
    Annalise @ Completely Delicious — October 25, 2013 at 8:23 am

    Love it! Going to try this recipe for sure.

  31. #
    Samantha — October 25, 2013 at 7:32 am

    If I don’t have coconut oil, do you think I could just use 1/4 cup of butter at room temperature?

  32. #
    Tieghan — October 25, 2013 at 5:23 am

    I love swapping out butter for coconut oil. It is still so good, but healthy at them same time! These cookies (and all the cookies this week!) look so good! Since it is friday I am thinking maybe a batch is in order! 🙂

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