Chocolate Chip Cookies Recipe

There’s something irresistibly comforting about a warm chocolate chip cookie fresh out of the oven, but if you’re watching your calorie intake.

It’s everything you love about a classic cookie chewy centers, crisp edges, and rich, melty chocolate. Packed with simple swaps like coconut sugar and almond flour.

One of the secrets? A dash of espresso powder to intensify the chocolatey goodness without adding extra sweetness.

Top French Buttercream or Vegan Pastry Cream on these cookies for a cheat sheet, and enjoy. Trust me, this recipe will quickly earn a permanent spot in your kitchen.

Behind the Recipe

This recipe started during a phase when I was trying to lighten up my favorite desserts without losing the indulgence.

I experimented with swapping butter for coconut oil and adding applesauce for moisture, and the result was a cookie that stayed soft even after cooling.

The cornstarch helps give these cookies a tender texture, and the vanilla pulls everything together. They’ve become my go-to for bake sales and cozy weekends.

Why You’ll Love This Recipe?

• Deceptively indulgent: They taste just like the real thing, but each cookie is under 100 calories.
• Customizable: Easily swap in dark chocolate chips, and a sprinkle of sea salt, or even add nuts for extra texture.
• Quick and simple: Ready in under 30 minutes, they’re the perfect weeknight baking project.
• Guilt-free pleasure: Satisfy your sweet tooth without the heavy feeling afterward.
• Family-approved: Even picky eaters couldn’t guess these were “healthier” cookies.

I was honestly shocked at how good these low calorie chocolate chip cookies turned out! They were soft, had just the right amount of sweetness, and didn’t taste “healthy” at all—in the best way. Perfect for satisfying a sweet tooth without the guilt. Saving this recipe for sure!

— Rachel Morgan, California

Recipe Origin or Trivia

Chocolate chip cookies were invented in 1938 by Ruth Wakefield of the Toll House Inn, and since then countless variations have appeared.

What makes this version unique is the combination of whole wheat flour and applesauce, which creates a soft, cakey cookie with a slightly heartier flavor profile.

It’s a modern twist on a classic, blending traditional comfort with a few lighter ingredients.

Chef’s Pro Tips for Perfect Results

1. Chill the dough for at least 20 minutes to prevent spreading.
2. Use room-temperature applesauce for easier mixing.
3. Don’t pack the flour — lightly spoon it into the measuring cup.
4. Add chocolate chips at the end to avoid overworking the dough.
5. Bake until edges are just set to keep cookies soft.

Kitchen Tools You’ll Need

1. Oven
2. Wire rack
3. Whisk
4. Mixing bowls
5. Parchment paper
6. Large baking sheet

Ingredients in This Recipe

• 1 tsp baking powder
• 1 cup chocolate chips of choice
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 2 cups white whole wheat flour
• ½ tsp baking soda
• 2 tsp cornstarch
• ¼ tsp salt
• 1 cup granulated sweetener of choice
• ¼ cup coconut oil, melted

Ingredient Substitutions

• White whole wheat flour: Use all-purpose flour or oat flour.
• Applesauce: Replace with mashed banana for a fruitier flavor.
• Coconut oil: Use melted butter or vegetable oil.
• Sweetener: Use brown sugar for deeper flavor.
• Chocolate chips: Substitute with white chocolate, dark chocolate, or chopped chunks.

Ingredient Spotlight

Unsweetened Applesauce:
This simple ingredient replaces some of the fat while maintaining moisture, giving the cookies a soft, pillowy texture without requiring extra oil or butter.

Cornstarch:
A small amount of cornstarch makes the cookies softer by preventing the flour from forming too much gluten. It’s a small addition that makes a big difference in texture.

Instructions for Making This Recipe 

Step 1: Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.

Step 2: Mix flour, cornstarch, baking soda, baking powder, and salt in a bowl.

Step 3: In another bowl, whisk together the sweetener, applesauce, coconut oil, and vanilla extract until well combined.

Step 4: Gradually mix the dry ingredients into the wet mixture and fold in the chocolate chips.

Step 5: If the dough is crumbly, add a few tablespoons of liquid to adjust the consistency.

Step 6: Form 16 cookie dough balls and arrange them on the prepared baking sheet.

Step 7: Bake for 10–12 minutes, or until the edges are lightly golden.

Step 8: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts (Approximate per cookie, 20 cookies)

Nutrition	Value
Calories	96kcal
Carbohydrates	15g
Fibre	2g
Fat	5g
Protein	2g

Texture & Flavor Secrets

• Applesauce creates a cake-like softness.
• Cornstarch prevents toughness and adds a tender crumb.
• Whole wheat flour adds warmth and depth compared to traditional flour.
• Slight underbaking keeps cookies soft as they cool.

Cooking Tips & Tricks

• Add a sprinkle of sea salt on top for a gourmet touch.
• Fold in nuts, coconut flakes, or dried fruit for variety.
• If dough feels too dry, add 1–2 teaspoons of applesauce.
• If dough feels too wet, add a tablespoon of flour.

What to Avoid

1. Don’t overbake these cookies firm up as they cool.
2. Avoid adding chocolate chips while the dough is too warm; they may melt.
3. Don’t skip chilling the dough — cookies will spread too much.
4. Avoid compacting the flour when measuring.

Preparation Time

• Prep Time: 10 minutes
• Chill Time: 20–30 minutes
• Cook Time: 10–12 minutes
• Total Time: 40–50 minutes

Make-Ahead and Storage Tips

• Store in an airtight container for 4–5 days.
• Freeze unbaked dough balls for up to 3 months.
• Reheat cookies for 5 seconds in the microwave to soften.
• Thaw frozen dough overnight in the fridge before baking.

What to Serve With It

• Hot Chocolate
• Coffee
• Vanilla Ice Cream
• Fruit Salad
• Whipped Cream
• Tea
• Milk

Creative Leftover Transformations

• Turn into ice cream sandwiches.
• Crumble into parfaits.
• Use as a base for cookie crusts.
• Chop into pieces to mix into brownie batter.

Additional Tips

• Use mini chocolate chips for more consistent chocolate in every bite.
• Add a pinch of cinnamon for warmth.
• Double the batch — these disappear fast!
• Try mixing dark and milk chocolate for depth.

Make It a Showstopper

Serve cookies stacked on a rustic plate, dust with a touch of powdered sweetener, and add a bowl of warm chocolate chips in the center. A few chocolate chunks sprinkled on top of the freshly baked cookies make them look bakery-ready.

Variations to Try

1. Double Chocolate: Add 2 tbsp cocoa powder and use chocolate chunks.
2. Peanut Butter Chip Cookies: Swap chocolate chips for peanut butter chips.
3. Banana Chocolate Chip: Replace applesauce with mashed banana.
4. Cinnamon Swirl Cookies: Add a cinnamon-sugar sprinkle before baking.
5. Trail Mix Cookies: Add nuts, seeds, and cranberries.

FAQs

1. Can I use all-purpose flour instead of whole wheat?
   Yes, but the texture will be slightly lighter.
2. Can I skip the applesauce?
   Increase coconut oil to ½ cup, but cookies will be richer and crispier.
3. Why is my dough too sticky?
   Chill it longer or add a tablespoon of flour.
4. Can I make these cookies vegan?
   Yes — all ingredients are already vegan if you choose vegan chocolate chips.
5. Can I freeze the baked cookies?
   Absolutely — freeze up to 2 months.
6. Why did my cookies spread too much?
   Dough was too warm or too wet — chill before baking.
7. Can I use brown sugar?
   Yes, it adds deeper flavor and moisture.
8. Can I use butter instead of coconut oil?
   Yes — melt it before using.
9. Are these cookies soft or crispy?
   They are soft and cake-like thanks to applesauce.
10. Can I reduce the sweetener?
    Yes, reduce by ¼ cup without affecting texture.