Oatmeal Chocolate Chip Cookies

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These Chewy Oatmeal Chocolate Chip Cookies are moist and made light by swapping out most of the butter for applesauce which works great!

Low-Fat Oatmeal Chocolate Chip Cookies

Chewy, soft and moist, these chocolate chip oatmeal cookies are fabulous and loaded with chocolate chips in every bite. If you need a healthier cookie recipe for your holiday baking, you’ve come to the right place (Santa will thank you!). There’s only two tablespoons of butter in the whole batch, but you’ll never know they’re light! For variations, try swapping out the chocolate chips for raisins or walnuts! If you’re looking for a breakfast cookie, you may also like these breakfast oatmeal cookies!

Why These Chocolate Chip Oatmeal Cookies Work

Delicious – the texture is moist and chewy, the flavor is amazing!
Quick and Easy – no need to chill the dough.
Lighter and Healthier than most oatmeal cookie recipes – only 2 tablespoons butter in the whole batch!

Ingredients

(See exact measurements below)

Dry Ingredients:

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Quick oats or old-fashioned oats
Dark chocolate chips

Wet Ingredients:

Unsalted butter (room temperature)
Sugar
Unpacked brown sugar
Large egg
Unsweetened apple sauce
Vanilla extract

How To Make Chocolate Chip Oatmeal Cookie

Preheat oven to 350°F; 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 hand mixer or stand 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.

Variations

Swap the chocolate chips for chocolate chunks, raisins or walnuts.
Try them with craisins and white chocolate chips.
To reduce the sugar you can use monk fruit sweetener or your favorite sugar replacement.

Storage

Store in an airtight container for up to 4 days, or refrigerate up to 2 weeks. You can also keep them in the freezer.

Helpful Tips

Because these use less butter, it’s crucial not to over-bake them if you want them chewy. The applesauce makes them moist, but if overcooked they will become dry so if you’re not sure if your oven runs hot it’s probably best to take them out a minute or two earlier.
Once they come out of the oven, transfer them to a wire rack so they cool completely before storing.

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Prep: 15

Cook: 15

Total: 30

Yield: 30 Cookies

Serving Size: 1 cookie

Equipment

2 baking sheets
silpat or silicone mat

Ingredients

Instructions

Preheat oven to 350°F; 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!

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