Low(er) Fat Oatmeal Chocolate Chip Cookies

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Low(er) Fat Oatmeal Chocolate Chip CookiesEarlier this week I did something I should have done months ago. I cleaned out my freezer. Why I continually put this task off is beyond me, but it took my fridge making a horrid noise for me to finally to do it. (Alas, the noise did not stop, even with the cleaner freezer.)

What did I find between the freezer burned edamame from Trader Joe’s and super old something wrapped in layers and layers of foil? My homemade applesauce that I had glorious plans to use in cookies and brownies last year. Oh yeah, that applesauce.

I immediately put a container of it in the fridge to defrost and started Googling low-fat oatmeal cookie recipes with applesauce. There are a ton of them! I quickly discovered this four-and-a-half star recipe and decided to give it a shot. I am happy to report these cookies are delicious–moist and chewy inside with a bit crisp on the outside, which to me is the perfect texture for oatmeal cookies. And there is no way you can tell they are missing all that butter! In fact, I think the next time I make them I may replace the two tablespoons of butter with two additional tablespoons of applesauce. Maybe even use some whole wheat flour and see what happens. I know, I live on the edge.

Photos of the process here.

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/4 cup plain unsweetened applesauce
1/2 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup chocolate chips


  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the chocolate chips.
  4. Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 minute Cookies will be light brown at the edges when done.
  5. Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Yields about two dozen cookies.

Recipe from RecipeZaar.


7 Responses to “Low(er) Fat Oatmeal Chocolate Chip Cookies”

    Geri on 1 March 2nd, 2010 3:50 pm

    Hi there. Fan from superjux here.

    I have been on Weight Watchers for 5 months (lost 33 pounds so far!) and I’m wondering if you can estimate how many points these are?

    I guess you can leave out the chips for even lower fat content. Maybe I will put it in the Recipe e-tool and see what I get for points. I am a cookie-holic and jonesing for some lowfat alternatives fresh from the oven.

    Geri on 2 March 2nd, 2010 4:47 pm

    Okay, so I am answering my own question. I had a moment or three to think about COOKIES! I entered the ingredients into the WW e-tool “Recipe Builder” and came up with . . .

    2 points per cookie without chocolate chips
    3 points per cookie WITH chocolate chips

    Of course, I would want two. And I definitely want chocolate chips, but would be 6 points.

    ARGH. I guess I will have to stick to my store bought Fresh & Easy Cranberry Walnut Oatmeal cookies (1 point each . . . so eat 4!).

    Hilary on 3 March 2nd, 2010 4:50 pm

    Yeah, that’s why I called them low(er) fat. Have you tried No Fudge brownies? Mmm!

    Megan on 4 March 7th, 2010 12:01 am

    I’ve never tried making chocolate oatmeal cookies with applesauce instead of butter- I’m definitely going to try this next time I make cookies. They look really yummy 🙂

    Keren on 5 March 21st, 2010 8:26 am

    I made 2 batches of your cookies. The first batch, I made as directed. I forgot to flatten them a little, so they ended up looking like golf balls. They still tasted great! The second batch turned out even better. I substituted the 1 cup all purpose flour with 3/4 cup whole wheat flour and 1/4 unprocessed bran. I also substituted the 2 tbsp butter with 2 tbsp applesauce. The result was fantastic. The outside crunchiness was even better than the first batch. The inside was still soft and chewy. This will be my standard Oatmeal Cookie recipe.

    Kevin on 6 March 24th, 2010 6:08 pm

    WOW! These were amazing! I added a little bit of milk to them and some walnuts and almonds (I ran them through the blender a little bit). They are delicious! I agree, this is now my new standard Oatmeal Chocolate Chip recipe.

    Rebecca on 7 July 11th, 2011 10:19 pm

    Really good! I used 2 tbsp of applesauce (in addition to the amount called for initially). REALLY good choice! Tastes sweet but not oily.

    I also added more cinnamon and vanilla because I love those flavors.

    GREAT cookie!