Low Fat Chocolate Chip Oatmeal Cookies


I'm on a quest to bake the healthiest chocolate chip cookies possible (well, as close to healthy as is possible for chocolate chip cookies, that is.......) For the past few weeks, I've been researching, testing, swopping ingredients, tweaking, and at this moment, it's shocking to say this, but I'm actually tired of sampling chocolate chip cookies.......what?!?!?!?! Fortunately, or unfortunately, my love for chocolate chip cookies is eternal. It'll be back tomorrow.

There are many chocolate chip recipes on the web and in many blogs and they all look good! However, there are many types of "healthy". Vegan, Paleo, Skinny....the list goes on. I specifically want a heart-healthy chocolate chip cookie, one that has low total and saturated fat, low salt, no refined sugar, all whole wheat flour. Possible?

I played around with healthier substitutes. Regular chocolate chip cookies have high saturated fat and lots of processed sugar. I replaced the standard unsalted butter with variations of applesauce and canola oil. For sugar, I replaced the standard granulated and brown sugar with varations of honey, stevia and coconut sugar. I added in oats for extra fiber and swopped salt for apple cider vinegar.

I know there are lots of opinions on using unsweetened applesauce as a substitute for unsalted butter in cookies. A lot of sites state that it's best used for bread or cakes because it can make cookies cake-like and dense. They adivse that it should be used only as part of the fat, so 1/2 applesauce 1/2 butter. I tested both 100% applesauce replacement as well as 50: 50 applesauce and canola oil. I chose unsweetened applesauce to replace butter because it has no saturated fat, lowers risk of heart diseases, regulates blood pressure and is anti-inflammatory. Using canola oil as 1/2 of the fat in the recipe also helps because canola oil is known to be low in saturated fat and high in monounsaturated fat. It also contains omega 3.

The cookies baked with 100% applesauce and those baked with part applesauce and part canola oil taste similar, except that the ones that include canola oil are a little more moist, but the difference is barely noticeable. I must admit they do have a cake-like texture and are quite dense.

As for the different sweeteners I tested with, they are also similar in taste. In texture, the ones with coconut sugar are a little crispier but again, barely noticeable. All of them have similar sweetness. The one made with Stevia is more crumbly. The dough itself is just a little sweet. The cookies get their sweetness mainly from the chocolate chips.

When I swopped salt for cider vinegar, the sodium fell from 57mg to 22mg.

Nutrition Disclaimer

So after comparing the nutrition of the various cookies, and taking into account the slight taste and texture differences, I personally prefer #2 and #3, although the healthiest is #1. Coconut sugar gives a little crispiness to the cookie and the addition of oil makes it a little moister.

These cookies may not be Mrs Fields, but they are still pretty delicious, and best of all, they have no butter, white flour and refined white sugar. They are low fat, low sodium, whole wheat and made with natural sweeteners. With this, I can have my cookie and eat it too! (A disclaimer: Don't mean to be a spoilsport but......this may be as heart-healthy as I can get for chocolate chip cookies. It's meant to be a treat and taken in moderation.)

Cookies taste best just warmed a little in the microwave before eating! ;)

PRINT RECIPE

I'll give 2 variations to this recipe, you can try them and decide which ones you prefer yourself. It's a fairly straightforward recipe. Just combine wet ingredients together (using a handwhisk is good enough), then stir in the dry ingredients and finally the chocolate chip cookies.

Low Fat Chocolate Chip Oatmeal Cookies

(using 100% applesauce)

Ingredients

  • Group A

  • ​110gm unsweetened applesauce

  • 110gm honey (only if using honey as sweetener. If using coconut sugar or *stevia, add into Group B dry ingredients)

  • 1 egg

  • 1/2 vanilla extract

  • 1/2 tsp apple cider vinegar

  • Group B

  • 110gm coconut sugar or 110gm stevia (only if using these as sweetener. If using honey, add it to Group A wet ingredients)

  • 120gm whole wheat flour

  • 1/2 tsp baking soda

  • 2 tsp cinnamon

  • 150gm instant oats

  • 360gm dark chocolate chips · (I love lots of chocolate in my cookie, but if you wish to reduce the sugar and calories, you can reduce the amount of chocolate chips. Do note however, that this cookie gets it’s sweetness from the chocolate. The dough itself is not very sweet)

* there are many types of stevia available. The one I tested with says to use it in a 1:1 ratio when replacing regular sugar. You need to read the instructions in the stevia you use.

Method

  1. Preheat the oven to 170 deg Celsius.

  2. Mix together Group A ingredients. Whisk for about 1 to 2 minutes.

  3. Add Group B into the Group A mixture and stir well to combine. It will start looking like granola mixture.

  4. Add the chocolate chips in batches and stir just enough to combine. It will seem like too much chocolate, but rest assured, it will all be well incorporated into the mixture.

  5. Chill the dough for about 30 minutes.

  6. Line a cookie sheet or tray with baking parchment.

  7. Wet hands, shake off excess, then scoop up equal amounts of dough into your hands. It would be ideal if you use a cookie scoop for uniformity, but if you don’t have one, you can also use a spoon. Roll into a ball, then flatten slightly to about 1cm thick.

  8. Place the dough balls about 5cm apart onto the cookie sheet or tray

  9. Bake for 12 to 15 minutes. Take cookies out of the oven and leave to cool.

Low Chocolate Chip Oatmeal Cookies

(using part applesauce part canola oil)

Ingredients

  • Group A

  • 60gm unsweetened applesauce

  • 50gm canola oil

  • 110gm honey (only if using honey as sweetener. If using coconut sugar or *stevia, add into Group B dry ingredients)

  • 1 egg

  • 1/2 vanilla extract

  • 1/2 tsp apple cider vinegar

  • Group B

  • 110gm coconut sugar or 110gm stevia (only if using these as sweetener. If using honey, add it to Group A wet ingredients)

  • 120gm whole wheat flour

  • 1/2 tsp baking soda

  • 2 tsp cinnamon

  • 150gm instant oats

  • 360gm dark chocolate chips · (I love lots of chocolate in my cookie, but if you wish to reduce the sugar and calories, you can reduce the amount of chocolate chips. Do note however, that this cookie gets it’s sweetness from the chocolate. The dough itself is not very sweet)

* there are many types of stevia available. The one I tested with says to use it in a 1:1 ratio when replacing regular sugar. You need to read the instructions in the stevia you use.

Method

  1. Preheat the oven to 170 deg Celsius.

  2. Mix together Group A ingredients. Whisk for about 1 to 2 minutes.

  3. Add Group B into the Group A mixture and stir well to combine. It will start looking like granola mixture.

  4. Add the chocolate chips in batches and stir just enough to combine. It will seem like too much chocolate, but rest assured, it will all be well incorporated into the mixture.

  5. Chill the dough for about 30 minutes.

  6. Line a cookie sheet or tray with baking parchment.

  7. Wet hands, shake off excess, then scoop up equal amounts of dough into your hands. It would be ideal if you use a cookie scoop for uniformity, but if you don’t have one, you can also use a spoon. Roll into a ball, then flatten slightly to about 1cm thick.

  8. Place the dough balls about 5cm apart onto the cookie sheet or tray

  9. Bake for 12 to 15 minutes. Take cookies out of the oven and leave to cool.

#lowsugar #hearthealthy #lowsodium #chocolatechipcookies #cookies #oatmeal

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