I write recipes that I want to cook on a weeknight with a cup of tea beside me — honest, usable recipes that don’t demand special equipment or a master’s degree in baking. These low fat oatmeal chocolate chip cookies fit that brief. They are quick to mix, use pantry staples, and deliver a chewy, lightly sweet cookie that doesn’t feel heavy on the hips or the conscience.
Don’t be fooled by the “low fat” label: these cookies still have body and flavor. Applesauce replaces most of the fat, while a touch of butter and a properly balanced egg keep the texture familiar — slightly crisp at the edges, tender inside, studded with miniature chocolate chips. They come together in about 10 to 15 active minutes and bake in under 10.
If you want reliable results every time, read the ingredients and the method once through before you start. Measure carefully, follow the order in the directions, and resist the urge to overmix the dough. You’ll end up with about 22 modestly sized cookies that are ideal for lunchboxes, coffee breaks, or a responsible midnight snack.
What’s in the Bowl
Think of this dough as a simple balance: a modest amount of flour to provide structure, oats for chew and flavor, applesauce to keep things moist without a lot of butter, and a mix of sugars for sweetness and color. Miniature semisweet chips add little pops of chocolate without overwhelming the oatmeal base. The spices and leavening are small in quantity but essential to get the right lift and a round, homey flavor.
Ingredients
- 1 cup all purpose flour — provides structure and the bulk of the cookie.
- 1 teaspoon baking powder — adds lift and helps the cookies rise gently.
- ½ teaspoon baking soda — works with the acids to give slight spread and tenderness.
- ½ teaspoon salt — balances sweetness and enhances flavor.
- ¼ teaspoon allspice — warm background spice; optional but recommended for depth.
- ½ cup granulated white sugar — gives sweetness and helps with structure.
- ½ cup packed light brown sugar — adds moisture and a caramel note.
- ¼ cup unsweetened applesauce — replaces most of the fat and keeps cookies moist.
- 2 tablespoons unsalted butter, melted — a small amount for richness and flavor.
- 1 large egg — binds the dough and contributes to texture.
- 1 teaspoon vanilla extract — enhances the overall flavor.
- 1⅔ cups quick cooking oats — gives chew and oatmeal character; quick oats keep the texture tender.
- 2 tablespoons miniature semisweet chocolate chips — chocolate pockets in a modest amount so the oatmeal still sings.
Cook Low Fat Oatmeal Chocolate Chip Cookies Like This
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon allspice until evenly combined.
- In a separate bowl, whisk together ½ cup granulated sugar, ½ cup packed light brown sugar, ¼ cup unsweetened applesauce, 2 tablespoons melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until smooth and well blended.
- Pour the dry ingredient mixture into the wet ingredients and stir until just combined; do not overmix.
- Fold in 1 2/3 cups quick cooking oats until evenly distributed.
- Add the 2 tablespoons miniature semisweet chocolate chips: either fold them into the dough now, or reserve some or all to sprinkle on top of each dropped cookie before baking.
- Using rounded tablespoonfuls (about 1½ tablespoons per cookie), drop portions of dough onto the prepared baking sheet about 2 inches apart. This should make about 22 cookies.
- If you reserved chocolate chips, press a few chips onto the top of each dough mound now so they show after baking.
- Bake on the middle rack for 8 to 10 minutes, or until the cookies are set and lightly golden around the edges.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Top Reasons to Make Low Fat Oatmeal Chocolate Chip Cookies
They’re quick. From pantry to cooled cookie in under 30 minutes if you’re efficient. No chilling required, no long creaming of butter and sugar.
They’re lighter without sacrificing satisfaction. Using applesauce in place of most of the fat reduces calories and saturated fat while keeping the internal texture moist and tender. A little butter remains for flavor so they don’t taste like cardboard.
They’re kid- and lunchbox-friendly. The cookies are firm enough to travel and mild enough that chocolate chips feel like a treat rather than an overload. They also pack well for school or work.
They’re forgiving for busy home cooks. The dough tolerates a little variance in mixing and can be scooped straight onto the sheet with no fuss. If you’re making a double batch, they freeze well (see storage guidance below).
Vegan & Vegetarian Swaps
Vegetarian? These cookies are already vegetarian-friendly.
To make them vegan: replace the large egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set 5–10 minutes until gelled). Use vegan butter or a neutral oil in place of the melted unsalted butter. Ensure your miniature semisweet chips are dairy-free — many brands offer vegan chips.
Notes on texture when veganizing: a flax egg may make them slightly denser; if you prefer a bit more lift, add a touch more baking powder (no more than ¼ teaspoon) and check the bake time closely so they don’t dry out.
Tools of the Trade
You don’t need much: a couple of mixing bowls, a whisk, a spatula, a tablespoon measure or a cookie scoop, and a baking sheet lined with parchment or a silicone mat. A wire rack helps the cookies cool evenly and prevents sogginess on the bottom. If you often bake cookies, a small offset spatula makes transferring them easy.
Learn from These Mistakes
Overmixing the dough
Stir just until combined. Overmixing the flour into the wet ingredients develops gluten and will make the cookies tough instead of tender. Fold in the oats and chips gently until you no longer see loose flour.
Too much spread
If your cookies spread excessively, check the oven temperature with an oven thermometer — many home ovens run hot or cold. Also, make sure your baking sheet isn’t greased; parchment or a silicone mat controls spread. If you still get flat cookies, chill the dough 10–15 minutes and try again.
Cookies that dry out
Bake them to just set and lightly golden at the edges. They’ll continue to cook a bit on the hot baking sheet after you remove them. Overbaking will dry them out quickly, especially with reduced-fat recipes.
Adaptations for Special Diets
Gluten-free: Substitute a 1:1 gluten-free flour blend that contains xanthan gum, or use a blend specifically designed for baking. The texture will be slightly different, often a touch crumblier, but the oats and applesauce help maintain cohesion.
Lower sugar: Reduce the granulated sugar by up to 2 tablespoons and the brown sugar by up to 2 tablespoons. The cookies will be less brown and slightly less chewy but still pleasant. If you reduce sugar significantly, expect a firmer texture.
Nut-free: The recipe is nut-free as written. If you add mix-ins, be mindful of allergens and keep equipment clean.
Pro Perspective
Balance is everything in a reduced-fat cookie. Applesauce is mostly water, so it pulls more on the flour than melted butter would. That’s why this recipe keeps a small amount of melted butter and relies on quick oats rather than steel-cut or large-flake rolled oats: the quick oats hydrate faster and create a softer crumb.
Use miniature chocolate chips rather than large chunks. They disperse more evenly through each bite and help the cookie to bake uniformly. If you prefer a more pronounced chocolate presence, press a few extra chips on top of each cookie before baking so they’re visible and slightly melty when cool.
Keep It Fresh: Storage Guide
Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a sheet of parchment between layers if stacking.
Refrigeration: Not necessary and can dry them out. If your kitchen is very warm and you prefer a firmer cookie, refrigerate for up to 5 days in an airtight container.
Freezing: These cookies freeze well. Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer bag or airtight container for up to 3 months. To thaw, let them sit at room temperature for 20–30 minutes or warm gently in a 300°F (150°C) oven for 5–7 minutes.
Handy Q&A
Q: Can I make the dough ahead? A: Yes. You can refrigerate the dough in a sealed container for up to 24 hours. Bring it slightly toward room temperature if it’s too stiff to scoop. If you plan to keep it longer, freeze scooped dough balls on a tray, then transfer to a freezer bag; bake from frozen, adding a minute or two to the bake time.
Q: Can I replace the miniature chips with raisins or nuts? A: Yes. Substitute the 2 tablespoons of chips with 2 tablespoons of raisins or chopped nuts if you prefer. Note that nuts will add fat and change the “low fat” profile slightly.
Q: Why quick cooking oats instead of rolled oats? A: Quick oats soften faster and produce a more tender cookie in this streamlined recipe. Rolled oats work in a pinch but will give a coarser chew and may require a slightly longer bake.
Bring It Home
This recipe is a dependable, everyday cookie that manages to feel a little virtuous without sacrificing the pleasures of a chocolate chip cookie. It’s an excellent template: make it as written for predictable results, then tweak the mix-ins or small technique points to suit your household. The next time you want something homemade but light, give these a try. They freeze, travel, and vanish quickly — the exact qualities you want in a weekday crowd-pleaser.
Low Fat Oatmeal Chocolate Chip Cookies
Ingredients
Ingredients
- 1 cupall purpose flour
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1/2 teaspoonsalt
- 1/4 teaspoonallspice
- 1/2 cupgranulated white sugar
- 1/2 cuppacked light brown sugar
- 1/4 cupunsweetened applesauce
- 2 tablespoonsunsalted butter melted
- 1 largeegg
- 1 teaspoonvanilla extract
- 1 2/3 cupsquick cooking oats
- 2 tablespoonsminiature semisweet chocolate chips
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon allspice until evenly combined.
- In a separate bowl, whisk together ½ cup granulated sugar, ½ cup packed light brown sugar, ¼ cup unsweetened applesauce, 2 tablespoons melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until smooth and well blended.
- Pour the dry ingredient mixture into the wet ingredients and stir until just combined; do not overmix.
- Fold in 1 2/3 cups quick cooking oats until evenly distributed.
- Add the 2 tablespoons miniature semisweet chocolate chips: either fold them into the dough now, or reserve some or all to sprinkle on top of each dropped cookie before baking.
- Using rounded tablespoonfuls (about 1½ tablespoons per cookie), drop portions of dough onto the prepared baking sheet about 2 inches apart. This should make about 22 cookies.
- If you reserved chocolate chips, press a few chips onto the top of each dough mound now so they show after baking.
- Bake on the middle rack for 8 to 10 minutes, or until the cookies are set and lightly golden around the edges.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Equipment
- Mixing bowls
- Whisk
- Spoon or cookie scoop
- Baking Sheet
- Parchment paper or silicone baking mat
- Wire Rack
