Low Fat Butterscotch Oatmeal Pecan Cookies
Indulge in the perfect balance of sweetness and health with these Low Fat Butterscotch Oatmeal Pecan Cookies! Made with heart-healthy rolled oats and naturally sweetened with unsweetened applesauce, these cookies deliver all the comfort of a classic treat with a lighter, guilt-free twist. Each bite is brimming with the toasty richness of chopped pecans and the decadent pop of butterscotch chips, creating a flavor-packed dessert that satisfies your sweet tooth while staying low in fat. Quick to prepare with just 25 minutes from start to finish, they’re an ideal choice for busy bakers looking for a wholesome, homemade snack. Perfect for sharing or enjoying solo, these cookies are soft, chewy, and irresistibly delicious—proof that you don’t have to sacrifice flavor for a healthier lifestyle!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.75 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Brown sugar, packed
- 2 tablespoons Granulated sugar
- 1 Egg
- 1 teaspoons Vanilla extract
- 0.5 cups Butterscotch chips
- 0.5 cups Chopped pecans
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, stir together the rolled oats, all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the unsweetened applesauce, brown sugar, and granulated sugar. Mix until the sugars are dissolved.
Add the egg and vanilla extract to the wet mixture and whisk until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently just until a dough forms. Do not overmix.
Fold in the butterscotch chips and chopped pecans until evenly distributed.
Scoop about 1 tablespoon of dough for each cookie onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the edges are lightly golden. The cookies might look slightly underbaked in the center, but they will set as they cool.
Allow the cookies to rest on the baking sheets 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 |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1592 mg | 69% | |
| Total Carbohydrate | 375.0 g | 136% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 200.5 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 309 mg | 24% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1225 mg | 26% | |
*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.
