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Skinny Chocolate Chip Cookies

Yield: about 24 cookies

Tessa Arias 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...
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30 Responses to “Skinny Chocolate Chip Cookies”

  1. #
    Tieghan — October 25, 2013 at 5:23 am

    I love swapping out butter for coconut oil. It is still so good, but healthy at them same time! These cookies (and all the cookies this week!) look so good! Since it is friday I am thinking maybe a batch is in order! šŸ™‚

  2. #
    Samantha — October 25, 2013 at 7:32 am

    If I don’t have coconut oil, do you think I could just use 1/4 cup of butter at room temperature?

  3. #
    Annalise @ Completely Delicious — October 25, 2013 at 8:23 am

    Love it! Going to try this recipe for sure.

  4. #
    Taylor @ FoodFaithFitness — October 25, 2013 at 9:02 am

    Swapping coconut oil for butter is my favorite! These looks amazing…and I love the whole “skinny” thang goin’ on!

  5. #
    Diane @ Vintage Zest — October 25, 2013 at 2:21 pm

    Tessa, you know all the right things to say to me. Skinny, chocolate, and cookies. I love using coconut oil and applesauce in my baking too! By the way, I like having a crispy edge on my cookies. Do you think I could flatten them out more and they would hold up? Thanks!

  6. #
    carooo — October 26, 2013 at 1:10 am

    I’m a cookie addict,and this version is incredible…you could eat a thousand and never feel guilty!

    šŸ™‚

    kiss from France

  7. #
    Dina — November 6, 2013 at 6:38 am

    I haven’t used coconut oil but these cookies look great!

  8. #
    Sarah O. — November 10, 2013 at 8:15 am

    Can someone please explain to me the draw of coconut oil? Isn’t it incredibly high in saturated fat?

    But I must say, these cookies look great! I love whole wheat cookies, they are just more satisfying.

  9. #
    Tashi — November 12, 2013 at 8:27 pm

    @Sarah O.
    Its funny you should ask that, I was just talking about that in my dietetics class earlier this Monday.

    Info on Eatright.org explains it pretty neatly. Although coconut oil is high in saturated fat, the medium chain fatty acids in VIRGIN coconut oil raises both “good” and “bad” cholesterol. With that in mind, there is some evidence “suggesting that coconut oil intake may be associated with a neutral, if not beneficial, effect on cholesterol levels.”

    All in all, avoid partially hydrogenated oils. “Choose virgin coconut oil and use it in moderation. Despite emerging research, the recommendation is still to limit your total saturated fat intake.” Hope that helps!

    http://www.eatright.org/Public/content.aspx?id=6442477202&terms=coconut%20oil

  10. #
    Robin — December 4, 2013 at 9:28 am

    This is a great recipe! I love using coconut oil in place of butter. My kids loved the cookies so much that my 8 year old asked if she could take some to her teacher. šŸ™‚ Thank you!

  11. #
    Justin — December 10, 2013 at 4:59 pm

    Tried these cookies on a whim and they turned out FANTASTIC! I am always on the hunt for a good “healthy” cookie. I have tried a few whole wheat cookie recipes, hated them, and given up. So glad I stumbled upon this recipe! Not only do the look picture perfect, but they taste AMAZING! Thanks for the recipe!!

    • #
      Tessa — December 15, 2013 at 9:42 am

      Yay! So glad you enjoyed the recipe!

  12. #
    Tamara — December 19, 2013 at 7:18 am

    These were so delicious! I altered a few things, such as using half WW flour and half all purpose, I used a chia egg to replace a real egg, used a combination of white and dark chocolate chips, and added some coconut flakes. I also topped them with a few dried cranberries to make them festive for holidays! They got RAVE reviews and I will most definitely be making them again! Thanks for the inspiration and wonderful recipe.

    • #
      Tessa — December 19, 2013 at 8:17 pm

      That’s awesome! Your changes sound super tasty and festive – glad it worked out for you šŸ™‚

  13. #
    Emily — December 23, 2013 at 12:36 am

    These actually worked! Very yummy.

    My first bitch have a bit of more of a “cake” feeling rather than a cookie – so I let them bake for an extra few mins (closer to 15) to get the bottoms nice and brown.

    Wanting to experiment with my next batch…maybe 2 eggs instead of 1. more apple-sauce?

    Curious to know if anyone else experienced this – and tweaked the recipe at all??

    P.S> ghiradelli milk cholcate chips made this oh so special..

  14. #
    Nathaniel — March 3, 2014 at 2:37 pm

    I made these today and they turned out great! Thanks for the recipe. šŸ™‚

  15. #
    Dayna — March 4, 2014 at 4:06 pm

    These sound great, especially since I am looking for ways to eat healthier and “skinnier.” I was wondering if anyone knew how many calories they were per cookie?

  16. #
    Yum! — March 11, 2014 at 8:20 am

    Have you figured out the calories Nathaniel? I am interested to know as well šŸ™‚

  17. #
    Jill — June 11, 2014 at 8:04 pm

    109.4 calories per cookie, assuming the recipes does make exactly 24 cookies.

  18. #
    Jill — June 11, 2014 at 8:07 pm

    Sorry, correction – 117 calories per cookie.

    • #
      Tessa — June 14, 2014 at 7:21 pm

      Thanks for sharing this info!!

  19. #
    Reine W — July 23, 2014 at 5:10 pm

    Do they need to be refrigerated before baked? Also what are the calories of the regular cookies?
    Thanks

    • #
      Tessa — July 24, 2014 at 8:59 am

      Nope, no need for refrigeration. The commenter above you calculated the calories.

  20. #
    Rachelle — October 25, 2014 at 4:51 pm

    These are fantastic! I did use truvia sugar and brown sugar. They have such a great flavor! Big hit with the family. I cook really healthy which means we don’t keep much desserts in the house but this is such a healthier option. Thanks so much!

  21. #
    Nicole — November 11, 2014 at 5:24 am

    could you double the applesauce called for in place of using coconut oil if you were avoiding oil? Thanks!

  22. #
    Laura — November 13, 2014 at 2:38 pm

    These are fantastic! my new go to recipe for chocolate chip cookies. Thanks!

  23. #
    Lauren — April 28, 2015 at 1:09 pm

    Super forgiving! I can’t truly review this recipe because I made so many alterations, but I CAN say that after subbing self rising flour for the wheat, adding corn starch and peanut/almond oil, and baking at three different temperatures (375, 300, 350–because I can’t leave well enough alone), they still turned out wonderfully!
    Do watch them though, as they bake quickly (or maybe just mine…). They’re light and puffy, definitely a cakey kind of cookie, but with a nice little crisp that butterless recipes usually lack! Thanks!

  24. #
    Natalie — December 24, 2015 at 2:33 pm

    These are the best cookies I’ve ever made. I can’t do dairy, so these are wonderful, and healthier too! I skipped the 1/4 cup of granulated sugar and they came out perfectly sweet. I also added a handful of shredded coconut and used course sea salt. Thanks for the great recipe!

  25. #
    Jasmine — April 3, 2016 at 9:42 am

    These look great! Can I use all purpose flour instead of whole wheat and if so how much? Also, can I use any substitute for the applesauce? Thank you, the reviews are very encouraging!

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