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.This post may contain affiliate links. Read our disclosure policy.
Skinny Chocolate Chip Cookies are soft yet chewy and 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.
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.
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Skinny Chocolate Chip Cookies
Ingredients
- 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
Instructions
- Preheat the oven to 375°F. Line large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- 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.
- Drop by rounded tablespoons onto the prepared baking sheets. Bake for 10 minutes, or until light brown. Let cool on wire racks.
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.
That’s awesome! Your changes sound super tasty and festive – glad it worked out for you 🙂
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!!
Yay! So glad you enjoyed the recipe!
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!
@Sarah O.
Its funny you should ask that, I was just talking about that in my dietetics class earlier this Monday.
Info on Eatright.org 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!
http://www.eatright.org/Public/content.aspx?id=6442477202&terms=coconut%20oil
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.
I haven’t used coconut oil but these cookies look great!
I’m a cookie addict,and this version is incredible…you could eat a thousand and never feel guilty!
🙂
kiss from France
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!
Swapping coconut oil for butter is my favorite! These looks amazing…and I love the whole “skinny” thang goin’ on!
Love it! Going to try this recipe for sure.
If I don’t have coconut oil, do you think I could just use 1/4 cup of butter at room temperature?
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! 🙂