Nearly No Fat Chocolate Chip Cookies - Gluten Free option
A soft homemade chocolate chip cookie without all the fat and with allergy-friendly options.
Servings: 14 Servings
Calories: 117kcal
Ingredients
- 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
Instructions
- 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!
Notes
Parker's Maple Butter is my favorite maple butter.
3 WW points plus per cookie
Nutrition
Serving: 1g | Calories: 117kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 47mg | Potassium: 102mg | Fiber: 1g | Sugar: 11g | Vitamin A: 7IU | Calcium: 31mg | Iron: 1mg