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Homemade Low Fat Oatmeal Chocolate Chip Cookies photo
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Low Fat Oatmeal Chocolate Chip Cookies

Indulge guilt-free in these chewy Low Fat Oatmeal Chocolate Chip Cookies, packed with wholesome ingredients and rich chocolate flavor!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon allspice
  • ½ cup granulated white sugar
  • ½ cup packed light brown sugar
  • ½ cup unsweetened applesauce
  • 2 tablespoons unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup quick cooking oats
  • 2 tablespoons miniature semisweet chocolate chips

Instructions

  • Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This is crucial for achieving the perfect texture in your cookies.
  • Step 2: Prepare Your Baking Sheet - Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  • Step 3: Combine the Dry Ingredients - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and allspice.
  • Step 4: Mix the Wet Ingredients - In another bowl, combine granulated sugar, brown sugar, applesauce, melted butter, egg, and vanilla extract. Blend until smooth.
  • Step 5: Combine Dry and Wet Ingredients - Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  • Step 6: Fold in Oats and Chocolate Chips - Gently fold in oats and miniature chocolate chips until evenly distributed.
  • Step 7: Scoop the Dough - Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Step 8: Bake - Bake for 10-12 minutes, or until edges are lightly golden.
  • Step 9: Cool - Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Baking Sheet
  • Parchment Paper
  • Whisk
  • Handheld mixer

Notes

  • For added fiber, use whole wheat flour instead of all-purpose flour.
  • Store cookies in an airtight container for up to a week.
  • Freeze cookie dough in individual scoops for up to 3 months.