Low Fat Gluten-Free Chocolate Chip Cookies
Indulge in guilt-free decadence with these Low Fat Gluten-Free Chocolate Chip Cookies, the perfect treat for those seeking a healthier twist on a beloved classic. Made with unsweetened applesauce as a fat substitute, these cookies are irresistibly moist while boasting all the rich chocolatey goodness you love. Crafted with gluten-free all-purpose flour and mini semi-sweet chocolate chips, this recipe caters to gluten-sensitive and health-conscious bakers alike. Ready in under 30 minutes, these cookies are not only easy to whip up but also ideal for sharing, yielding 24 servings that stay soft and delicious for days. Whether you're looking for a lighter dessert, a kid-friendly snack, or a crowd-pleaser, these low-fat, gluten-free cookies deliver on both flavor and texture without compromise.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.75 cups Mini semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. Set the dry ingredients aside.
In a large mixing bowl, combine the unsweetened applesauce, brown sugar, and granulated sugar. Mix until the sugars are well dissolved into the applesauce.
Add in the large egg and vanilla extract. Mix again until the wet ingredients are well combined.
Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated and a smooth dough forms.
Fold in the mini semi-sweet chocolate chips until they are evenly distributed throughout the dough.
Using a tablespoon or a small cookie scoop, portion the cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 436.2 g | 159% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 261.7 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 813 mg | 17% | |
*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.
