Low Fat Chewy Chocolate Chip Oatmeal Cookies PRINT
- YIELD: 15 2 cookie servings
Calories: 190 • Fat: 6.3 g • Protein: 2.6 g • Carb: 34.2 g • Fiber: 2.0 g • Sugar: 19.3 g
Note: With real sugar, egg beaters – total calories in batch is 2698. I made 26 cookies out of the batch – about 104 calories per cookie.
Splenda Lovers: Substitute all the brown sugar with ¼ cup Splenda brown sugar blend, and all the white sugar for ¼ cup Splenda sugar blend. Total calories in batch with this substitution is 2431 or about 93.5 calories per cookie (for 26 cookies).
Note: I did substitute Whole Wheat Flour for all purpose and turned out well.
|1||cup all purpose flour|
|1||tsp baking powder|
|½||tsp baking soda|
|½||tsp ground cinnamon|
|2||tbsp unsalted butter, room temperature|
|½||cup unpacked brown sugar|
|¼||cup unsweetened apple sauce|
|½||tsp vanilla extract|
|2||cups quick oats|
|¾||cup dark chocolate chips|
Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
Add the egg, followed by the applesauce and 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.
Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this). Bake for about 10-12 minutes, or until cookies become light brown at the edges.
Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container so you don’t eat them all in one sitting!
Makes about 30 cookies roughly 1 tbsp each.