Low Fat Gluten-Free Chocolate Chip Cookies
Indulge in the ultimate guilt-free treat with these Low Fat Gluten-Free Chocolate Chip Cookies, the perfect combination of indulgence and health-conscious baking. Made with unsweetened applesauce instead of butter or oil, this recipe offers a moist and tender texture while cutting down on fat. The use of gluten-free all-purpose flour ensures these cookies are safe for those with gluten sensitivities, while mini semi-sweet chocolate chips add the perfect touch of rich, chocolatey sweetness in every bite. Easy to whip up in just 15 minutes of prep, these cookies are ideal for quick dessert cravings or as a crowd-pleasing snack. Whether you're following a gluten-free, low-fat diet or just looking for a better-for-you sweet treat, this recipe delivers all the flavor and satisfaction of a classic chocolate chip cookie—without the guilt!
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Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.75 cups Mini semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2
In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. Set the dry ingredients aside.
Step 3
In a large mixing bowl, combine the unsweetened applesauce, brown sugar, and granulated sugar. Mix until the sugars are well dissolved into the applesauce.
Step 4
Add in the large egg and vanilla extract. Mix again until the wet ingredients are well combined.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated and a smooth dough forms.
Step 6
Fold in the mini semi-sweet chocolate chips until they are evenly distributed throughout the dough.
Step 7
Using a tablespoon or a small cookie scoop, portion the cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie for spreading.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are lightly golden.
Step 9
Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (695.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2284.1 |
| Total Fat 61.1g | 0% |
| Saturated Fat 34.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1363.2mg | 0% |
| Total Carbohydrate 436.2g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 261.7g | |
| Protein 24.0g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 259.8mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 813.4mg | 0% |
Source of Calories