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 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!
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!
These are fantastic! my new go to recipe for chocolate chip cookies. Thanks!
could you double the applesauce called for in place of using coconut oil if you were avoiding oil? Thanks!
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!
Do they need to be refrigerated before baked? Also what are the calories of the regular cookies?
Thanks
Nope, no need for refrigeration. The commenter above you calculated the calories.
Sorry, correction – 117 calories per cookie.
Thanks for sharing this info!!
109.4 calories per cookie, assuming the recipes does make exactly 24 cookies.
Have you figured out the calories Nathaniel? I am interested to know as well 🙂
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?
I’m not sure but one of these calorie calculators should give you an idea: http://recipes.sparkpeople.com/recipe-calculator.asp
I made these today and they turned out great! Thanks for the recipe. 🙂
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..