Low Fat Double Chocolate Chip Cookies
Indulge guilt-free with these Low Fat Double Chocolate Chip Cookies, a delightful twist on the classic treat that combines rich chocolate flavor with a lighter, healthier profile. Made with wholesome whole wheat pastry flour, unsweetened cocoa powder, and naturally sweetened with applesauce, these cookies deliver moist, chewy goodness without sacrificing taste. Mini chocolate chips add a burst of indulgence in every bite, while the low-fat, high-fiber ingredients make them a smarter choice for dessert lovers. Perfectly baked in just 10 minutes, these cookies are a breeze to whip up and are ideal for satisfying your sweet tooth or sharing with loved ones. Simple, delicious, and better-for-you—these double chocolate cookies prove that lightened-up baking doesn’t mean compromising on flavor!
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Recipe Information
Ingredients
- 1.25 cups whole wheat pastry flour
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup applesauce
- 0.5 cup light brown sugar
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the whole wheat pastry flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the applesauce, light brown sugar, and granulated sugar. Beat together with a mixer until well blended.
Add the egg and vanilla extract to the sugar mixture, beating until the ingredients are thoroughly mixed.
Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined. Take care not to overmix.
Gently fold in the mini chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8 to 10 minutes, or until they are set and slightly firm at the edges but still soft in the center.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container to maintain freshness.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 361.3 g | 131% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 197.9 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 259 mg | 20% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1806 mg | 38% | |
*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.
