Nearly No Fat Chocolate Chip Cookies ~ Gluten-Free option
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Nearly no fat chocolate chip cookies? That’s exactly right as well as no eggs, and I made my nearly no-fat chocolate chip cookies gluten- and dairy-free. They have a mild vanilla flavor and just enough chocolate chips to make them legit! Be sure to enjoy a few of these cookies fresh from the oven, and then if you are like me…try some frozen; these lower-fat cookies are soft even when frozen.
Finally, a low-fat cookie that isn’t made with bananas… nothing against bananas, I love them, and they are fantastic in low-fat recipes. But it is nice to have some options; I don’t want everything to have a hint of banana flavor.
I have made this recipe with all-purpose flour and a gluten-free baking blend. Guess what? I thought gluten-free was better. I’ve even made these cookies and forgot to add the cornstarch, and they still turned out fine. Okay…that was just lucky.
Here is another fabulous idea that I love! Warm some creamy peanut butter (or other nut butter) in the microwave for a couple of seconds, being careful not to burn. Then spread it like frosting over the cookies. Let them sit until the peanut butter firms up or freeze to speed up the process. And may I suggest keeping them frozen…they are so good that way. They stay soft they do. The nut butter adds some protein to the cookie as well.
Drizzle some Parker’s Maple Butter over the cookies. It’s fat-free and adds a delicious maple accent without adding extra fat.
If you count weight watcher points, each cookie has just 3 points. You can reduce that number by leaving out the nuts, leaving off the nut butter topping, or making them smaller…but to be honest, I like a bigger cookie.
- Unsweetened applesauce
- Light or dark brown sugar, I used light.
- Milk or a non-dairy type, I used soy milk.
- All-purpose flour or a gluten-free baking blend.
- Baking powder ~ corn-free if needed.
- Cornstarch (corn-free diets substitute with potato starch)
- Chopped nuts, I used walnuts. (omit for nut allergies)
- Semi-sweet chocolate chips or mini chocolate chips. I used allergy-friendly chocolate chips.
- Peanut butter, maple butter other nut butter for optional topping
**Note ~ When using gluten-free flour, some may result in a dough that is too “runny,” so add 2-3 tablespoons more flour. More than that may alter the recipe.
Stay heart-healthy and enjoy! These are my favorite allergy-friendly chocolate chips; I use them in everything!
Nearly No Fat Chocolate Chip Cookies - Gluten Free option
- 1/3 cup unsweetened applesauce
- 1/2 cup light brown sugar or dark ~ I used light.
- 1 tsp vanilla
- 1/4 cup milk or a non-dairy type ~ I used soy milk.
- 1 cup all-purpose flour or a gluten-free baking blend. Remember - always stir flour before measuring.
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp cornstarch corn-free diets substitute with potato starch
- 2 Tbsp chopped nuts I used walnuts. (omit for nut allergies)
- 1/2 cup semi-sweet chocolate chips or mini chocolate chips. I used an allergy-friendly chocolate chip.
- peanut butter maple butter other nut butter for optional topping
- Preheat oven to 350. Prepare a baking sheet with parchment paper, a non-stick spray or silicone sheets. These tend to stick a bit.
- In a mixing bowl combine the first four ingredients. Mix well.
- In a small bowl add all the rest of the ingredients except the chocolate chips. Stir to combine.
- Add dry mixture to the applesauce mixture. Stir just to combine. Fold in chocolate chips.
- **Note ~ When using gluten-free flours some may result in a dough that is too "runny" so add 2-3 tablespoons more flour. More than that may alter the recipe.
- Using a small or medium-size cookie scoop, drop batter onto prepared baking pans.
- Bake for 13-14 minutes, oven times may vary. If you decide to make smaller cookies, bake for about 10 minutes.
- If they overcook I feel they become too firm. Let cookies sit a minute or two and move to a wire rack...or eat a few!
This recipe was adapted from Chocolate Covered Katie.
They are soft and really good! They hit the spot.
I’m glad you liked them. Yes! They are soft, and I agree…they do hit the spot. I make these a lot and keep them in the freezer : )