Best Low Calorie Chocolate Chip Cookies

I’ve been on a mission to create a chocolate chip cookie that doesn’t derail my health goals, and I finally nailed it with this recipe! The secret? Swapping some of the oil for unsweetened applesauce and using coconut oil to keep these beauties soft and chewy without all the extra calories. Trust me, you won’t even miss the butter in these cookies—they’re just as satisfying as the full-calorie version!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 10-12 g
• Fat: 36-40 g
• Carbohydrates: 130-145 g

Ingredients

For the dry mix:

• 1 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt

For the wet mix:

• 1/4 cup sugar
• 1/4 cup brown sugar
• 2 tbsp coconut oil (melted and cooled)
• 1 large egg (room temperature)
• 3 tbsp unsweetened applesauce
• 1 1/2 tsp vanilla extract

For the additions:

• 3 oz semi-sweet chocolate chips
• Flaky sea salt (for finishing)

Step 1: Prepare the Oven and Mix Dry Ingredients

• 1 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt

Preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats.

While the oven heats, whisk together the flour, baking soda, and salt in a medium bowl.

Set this dry mixture aside—having it ready before you start the wet ingredients ensures a smooth, quick combining process.

Step 2: Create the Wet Ingredient Base

• 2 tbsp coconut oil
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 large egg
• 3 tbsp unsweetened applesauce
• 1 1/2 tsp vanilla extract

In a separate bowl, whisk together the melted and cooled coconut oil, sugars (both white and brown), room-temperature egg, applesauce, and vanilla extract until well combined and slightly fluffy, about 1-2 minutes.

I prefer to use room-temperature eggs here because they incorporate more smoothly with the other wet ingredients, creating a better texture in the final cookie.

Step 3: Combine Wet and Dry Mixtures

• dry ingredient mixture from Step 1
• wet ingredient mixture from Step 2

Add the dry ingredient mixture from Step 1 to the wet mixture from Step 2, folding gently with a spatula until just combined.

Don't overmix—stop as soon as no flour streaks remain, as this keeps the cookies tender rather than tough.

Step 4: Add Chocolate Chips and Portion Dough

• 3 oz semi-sweet chocolate chips
• dough from Step 3

Fold the chocolate chips into the combined dough until evenly distributed.

Using a small cookie scoop or spoon, drop roughly tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 1 inch apart.

I like to chill these for just 5-10 minutes in the freezer before baking—it helps them hold their shape and prevents too much spreading.

Step 5: Bake and Finish with Sea Salt

• Flaky sea salt

Bake for 8-10 minutes, until the edges are set but the centers still look slightly underbaked—they'll continue to cook on the hot pan after removal.

Take the cookies out of the oven and immediately sprinkle a tiny pinch of flaky sea salt on top of each cookie while they're still warm.

This salt brightens the chocolate flavor and adds a sophisticated contrast to the sweetness.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Best Low Calorie Chocolate Chip Cookies

Delicious Best Low Calorie Chocolate Chip Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 18 cookies

Calories: 950

Ingredients Method

Ingredients

  

For the dry mix

• 1 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt

For the wet mix

• 1/4 cup sugar
• 1/4 cup brown sugar
• 2 tbsp coconut oil (melted and cooled)
• 1 large egg (room temperature)
• 3 tbsp unsweetened applesauce
• 1 1/2 tsp vanilla extract

For the additions

• 3 oz semi-sweet chocolate chips
• Flaky sea salt (for finishing)

Method

 

1. Preheat your oven to 350°F and line baking sheets with parchment paper or silicone mats. While the oven heats, whisk together the flour, baking soda, and salt in a medium bowl. Set this dry mixture aside—having it ready before you start the wet ingredients ensures a smooth, quick combining process.
2. In a separate bowl, whisk together the melted and cooled coconut oil, sugars (both white and brown), room-temperature egg, applesauce, and vanilla extract until well combined and slightly fluffy, about 1-2 minutes. I prefer to use room-temperature eggs here because they incorporate more smoothly with the other wet ingredients, creating a better texture in the final cookie.
3. Add the dry ingredient mixture from Step 1 to the wet mixture from Step 2, folding gently with a spatula until just combined. Don't overmix—stop as soon as no flour streaks remain, as this keeps the cookies tender rather than tough.
4. Fold the chocolate chips into the combined dough until evenly distributed. Using a small cookie scoop or spoon, drop roughly tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 1 inch apart. I like to chill these for just 5-10 minutes in the freezer before baking—it helps them hold their shape and prevents too much spreading.
5. Bake for 8-10 minutes, until the edges are set but the centers still look slightly underbaked—they'll continue to cook on the hot pan after removal. Take the cookies out of the oven and immediately sprinkle a tiny pinch of flaky sea salt on top of each cookie while they're still warm. This salt brightens the chocolate flavor and adds a sophisticated contrast to the sweetness. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.