Cowboy Cookies Low Fat Splenda
Indulge in the sweet, hearty goodness of these Cowboy Cookies, reimagined for a guilt-free treat with this low-fat, Splenda-sweetened recipe! Perfectly chewy and packed with wholesome ingredients like quick oats, unsweetened shredded coconut, and optional nuts, these cookies balance indulgence and health-conscious choices. The use of unsweetened applesauce and a touch of melted butter keeps them moist while slashing fat content, making them an ideal snack for health-minded cookie lovers. A sprinkle of mini chocolate chips adds just the right amount of sweetness, all without refined sugar thanks to Splenda. Ready in just 25 minutes and yielding 24 cookies, these easy-to-make delights are perfect for sharing or savoring throughout the week. Whether you're managing your sugar intake or simply looking for a lighter twist on a classic, these low-fat cowboy cookies are a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.25 cup unsweetened applesauce
- 2 tablespoons unsalted butter, melted
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.75 cup Splenda granular sweetener
- 0.75 cup all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup quick oats
- 0.5 cup unsweetened shredded coconut
- 0.25 cup mini chocolate chips
- 0.25 cup chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the applesauce, melted butter, egg, vanilla extract, and Splenda until well combined.
In a separate medium bowl, mix the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.
Stir in the oats, shredded coconut, mini chocolate chips, and nuts (if using). Mix until evenly distributed.
Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared baking sheet.
Gently flatten each cookie slightly using the back of a spoon or your fingers.
Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden. Be careful not to overbake; the cookies will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 315.1 g | 115% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 22.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 272 mg | 21% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
