Tessa’s Recipe Rundown
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. Cons: None. Would I make this again? Absolutely. I’ve already made this recipe twice.This post may contain affiliate links. Read our disclosure policy.
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.
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Skinny Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Instead of virgin coconut oil, can I use vegetable oil.
We haven’t tried that! If you do, let us know how it goes!
Amazing and I feel less guilty eating these.
Loved!!!! My whole family loved this recipe. I did not change a thing and these turned out PERFECT!
Hi,
I used cassava flour (supposedly a 1:1 replacement), coconut sugar, and a flax egg. These stayed as huge balls and didn’t flatten AT ALL! Any ideas?
Hi! Is it possible to reduce the sugar? I’m using coconut sugar but would like to use less overall!
Definitely a keeper. Guilt free and yummy!
I made this recipe twice in the last 24 hours to use up some applesauce and they are DELICIOUS! One person who claims not to like applesauce ate one and was surprised to hear it was an ingredient. I’ve handed out the recipe several times now. I didn’t have whole wheat flour on hand (some wheat sensitivity anyway), and they came out great with regular flour. Maybe I’ll try half-and-half sometime in the future! I also added a few M&Ms on top 🙂
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!