Skinny Chocolate Chip Cookies are soft yet chewy and made with whole wheat flour and no butter!
Chocolate Chip Cookie Week is more than halfway over. So sad! Since I’ve been posting so many amazing yet indulgent cookie recipes, I figured it was only fair to post a skinny chocolate chip cookie recipe that is more of an everyday treat.
These “skinny” cookies still have sugar, but I’ve replaced the butter with coconut oil and applesauce. And no, you can’t taste either once the cookies are baked, promise! This recipe is also 100% whole wheat. If you need this recipe to be vegan, substitute 1 tablespoon of ground flax seeds mixed with 1 tablespoon of water for the egg and use vegan chocolate chips.
Taste: These cookies will totally satisfy your chocolate chip cookie craving. You really can’t taste the coconut oil or applesauce. The whole wheat flour gives these cookies a more nutty flavor.
Texture: The whole wheat flour also gives the cookies a nice chewy bite without being dense or crumbly.
Ease: Super quick and easy.
Appearance: I love how round and tall these are.
Pros: Quick, easy, and satisfies any chocolate chip cookie craving without all the guilt.
Would I make this again? Absolutely. I’ve already made this recipe twice.
How to make Skinny Chocolate Chip Cookies
I like to use Trader Joe's coconut oil!
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup room temperature organic virgin coconut oil
1/4 cup unsweetened applesauce
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoons vanilla extract
1 cup chocolate chips
Preheat the oven to 375°F. Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer, beat the coconut oil, applesauce, brown sugar, and granulated sugar until well combined. Beat in the egg and vanilla. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips.
Drop by rounded tablespoons onto the prepared baking sheets. Bake for 10 minutes, or until light brown. Let cool on wire racks.
Recipe by Tessa of Handle the Heat
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