There’s something irresistibly comforting about a warm chocolate chip cookie fresh out of the oven, but if you’re watching your calorie intake, it can feel like a guilty pleasure. That’s exactly why this low-calorie chocolate chip cookie recipe has been a game-changer in my kitchen.
It’s everything you love about a classic cookie—chewy centers, crisp edges, and rich, melty chocolate—but without derailing your goals. Packed with simple swaps like coconut sugar and almond flour, these cookies deliver indulgent flavor at just under 100 calories each.
I first whipped up a batch during my quest to create lighter treats that didn’t taste like cardboard (you know the kind). After a few tweaks and a little experimentation, these cookies became a household favorite—and even fooled my most skeptical cookie connoisseurs.
One of the secrets? A dash of espresso powder to intensify the chocolatey goodness without adding extra sweetness. Whether you’re sneaking one as a midday treat or serving them alongside a creamy dessert these cookies are proof that you don’t have to choose between indulgence and balance.
Top French Buttercream or Vegan Pastry Cream on these cookies for a cheat sheet and enjoy. Trust me, this recipe will quickly earn a permanent spot in your rotation.
Why You’ll Be Hooked?
- Deceptively indulgent: They taste just like the real thing, but each cookie is under 100 calories.
- Customizable: Easily swap in dark chocolate chips, and a sprinkle of sea salt, or even add nuts for extra texture.
- Quick and simple: Ready in under 30 minutes, they’re the perfect weeknight baking project.
- Guilt-free pleasure: Satisfy your sweet tooth without the heavy feeling afterward.
- Family-approved: Even picky eaters couldn’t guess these were “healthier” cookies.

Low Calorie Chocolate Chip Cookies Recipe
Equipment
- Oven
- Wire rack
- Whisk
- Mixing bowls
- Parchment paper
- Large baking sheet
Ingredients
- 1 tsp baking powder
- 1 cup chocolate chips of choice
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 cups white whole wheat flour
- ½ tsp baking soda
- 2 tsp cornstarch
- ¼ tsp salt
- 1 cup granulated sweetener of choice
- ¼ cup coconut oil melted
Instructions
- Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
- Mix flour, cornstarch, baking soda, baking powder, and salt in a bowl.
- In another bowl, whisk together the sweetener, applesauce, coconut oil, and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet mixture and fold in chocolate chips.
- If the dough is crumbly, add a few tablespoons of liquid to adjust the consistency.
- Form 16 cookie dough balls and arrange them on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Substitute swerve brown sugar with any granulated sweetener if needed.
- For a more buttery texture, reduce applesauce to 6 tablespoons and add 2 tablespoons of coconut oil.
Nutrition | Value |
Calories | 96kcal |
Carbohydrates | 15g |
Fibre | 2g |
Fat | 5g |
Protein | 2g |
Variations To Help You Customise Your Dish!
- Nutty Twist: Add 2 tablespoons of chopped nuts like almonds, walnuts, or pecans to the dough for added crunch and flavor.
- Dairy-Free Option: Use dairy-free chocolate chips and swap coconut oil with vegan butter for a completely plant-based treat.
- Spiced Up: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
- Zesty Kick: Mix in a teaspoon of orange zest for a citrusy twist that pairs wonderfully with chocolate.
- Chewy Coconut: Fold in 1-2 tablespoons of shredded coconut for an extra layer of texture and tropical flavor.