Low Calorie Cookies
If you’ve ever found yourself craving a sweet treat but worried about the calories, you’re in for a delightful surprise! These Low Calorie Cookies are a game changer. Packed with wholesome ingredients, they satisfy your sweet tooth without the guilt. Imagine biting into a soft, chewy cookie that’s not only delicious but also aligns with your health goals. Perfect for an afternoon snack or a late-night indulgence, these cookies will quickly become a staple in your kitchen.
Why This Recipe Is Reliable
This recipe stands out for many reasons. First, it utilizes ingredients that are common and easy to find, making it simple for anyone to whip up a batch. Second, the balance of flavors and textures ensures that you won’t miss the extra calories typical in traditional cookies. The use of white whole wheat flour provides a nutty flavor while keeping the cookies light. Plus, the combination of applesauce and coconut oil keeps them moist and delicious without the need for butter or excessive sugar.
Ingredient Rundown
Let’s break down the ingredients that make these Low Calorie Cookies so special:
- 2 cups white whole wheat flour: This flour is milled from whole wheat grains, giving you the nutrition of whole grains while maintaining a lighter texture than regular whole wheat flour.
- 2 teaspoons corn starch: Cornstarch helps to create a softer, chewy texture in the cookies, contributing to their delightful bite.
- 1/2 teaspoon baking soda: This leavening agent helps the cookies rise slightly, creating a light and airy texture.
- 1 teaspoon baking powder: Works alongside baking soda to ensure that your cookies don’t end up dense or flat.
- 1/4 teaspoon salt: A pinch of salt enhances the flavors and balances the sweetness of the cookies.
- 1 cup granulated sweetener of choice: Choose a sweetener that suits your dietary preferences, whether it’s stevia, erythritol, or another low-calorie option.
- 1/2 cup unsweetened applesauce: This natural sweetener adds moisture to the cookies while keeping the calorie count low.
- 1/4 cup coconut oil, melted: Provides healthy fats and a subtle coconut flavor, while keeping the cookies tender.
- 1 teaspoon vanilla extract: Adds depth and warmth, making these cookies irresistible.
- 1 cup chocolate chips of choice: Use dark, milk, or even dairy-free chocolate chips to satisfy your chocolate cravings.
Recommended Tools
Having the right tools can make all the difference in your baking experience. Here are some essentials for making these Low Calorie Cookies:
- Mixing bowls: A set of various sizes for combining dry and wet ingredients.
- Measuring cups and spoons: Accurate measurements ensure your cookies turn out perfectly every time.
- Spatula: Useful for mixing and scraping down the sides of your bowl.
- Baking sheet: A non-stick or lined baking sheet will help prevent the cookies from sticking.
- Cooling rack: Allows cookies to cool evenly, maintaining their texture.
Low Calorie Cookies Made Stepwise
Ready to bake? Follow these simple steps to create your own batch of Low Calorie Cookies:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly.
Step 2: Prepare Your Baking Sheet
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the white whole wheat flour, cornstarch, baking soda, baking powder, and salt until well combined.
Step 4: Combine Wet Ingredients
In another bowl, mix the granulated sweetener with the unsweetened applesauce, melted coconut oil, and vanilla extract. Stir until the mixture is smooth and combined.
Step 5: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients, and stir until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in Chocolate Chips
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie for spreading.
Step 8: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
Step 9: Cool
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Adaptations for Special Diets
These Low Calorie Cookies can easily be adapted to suit various dietary needs:
- Gluten-free: Substitute the white whole wheat flour with a gluten-free all-purpose flour blend.
- Vegan: Ensure your chocolate chips are dairy-free and use a plant-based sweetener.
- Nut-free: If using chocolate chips with nuts, opt for nut-free varieties to keep the recipe safe for those with nut allergies.
- Lower sugar: Reduce the amount of sweetener to taste. These cookies are already sweetened with applesauce, so feel free to experiment!
What Not to Do
When making these Low Calorie Cookies, keep the following points in mind to ensure the best results:
- Do not skip the cornstarch; it’s crucial for achieving the right texture.
- Avoid overmixing the dough, as this can result in tough cookies.
- Don’t forget to measure your ingredients accurately; baking is a science!
- Don’t overcrowd the baking sheet; give each cookie room to spread and bake evenly.
Meal Prep & Storage Notes
These cookies are perfect for meal prep. Here are some tips on how to store them:
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
- To enjoy frozen cookies, simply thaw at room temperature or warm them in the microwave for a few seconds.
- Unbaked cookie dough can also be frozen. Scoop it onto a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.
Ask & Learn
Can I use a different type of flour?
Absolutely! You can substitute the white whole wheat flour with all-purpose flour or a gluten-free flour blend. Just be aware that the texture and flavor may change slightly.
What can I use instead of coconut oil?
If you prefer, you can use unsalted butter or a plant-based butter alternative. Just make sure it’s melted before adding it to the mixture.
How do I make these cookies more chocolatey?
Feel free to increase the amount of chocolate chips or even add cocoa powder to the dry ingredients for an extra chocolatey flavor.
Can I add nuts or dried fruit?
Yes! You can certainly add nuts or dried fruit to the dough. Just keep in mind that this will change the calorie count slightly.
Next Steps
Now that you have the recipe for these scrumptious Low Calorie Cookies, it’s time to get baking! Gather your ingredients, preheat that oven, and enjoy the process. Don’t forget to share your creations with friends and family, or enjoy them solo as a guilt-free treat. Cooking and baking should be fun, so feel free to experiment with different flavors and add-ins. Happy baking!
Low Calorie Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the white whole wheat flour, cornstarch, baking soda, baking powder, and salt until well combined.
- In another bowl, mix the granulated sweetener with the unsweetened applesauce, melted coconut oil, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients, and stir until just combined. Avoid overmixing.
- Gently fold in the chocolate chips until evenly distributed.
- Scoop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Notes
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze cookies for up to 3 months.
- Unbaked cookie dough can also be frozen and baked from frozen.
