Low Fat Choc Chip Cookie Sticks
Warning: These are highly addictive cookies and do not taste low in fat…at.all.
Chewy chocolate chip cookies with the perfect hint of crunch so addictive, it’s hard to believe they are low in fat. And just in time for Christmas to give as gifts or enjoy the splurge for yourself without the guilt!
Because all we want for christmas is cookies: in the shape of sticks for easier dunking into milk or tea or coffee. Because life should be easy. And getting round cookies into tall mugs of steaming or cold milk is just.to.hard.
Ummmm… well. Ok.
I never thought it would be close to possible to come up with a cookie recipe to fulfil my cookie desires and trick my whole entire family into thinking they’re full of greasy fat…while maintaining the cookie texture I love so much, with the cookie flavour I’m addicted to from my local Muffin Break coffee shop.
No question whatsoever, they always have the best choc chip cookies ever invented…the perfect amount of sweetness with just the right amount of salt and chocolate chip ratio — with a texture so mind-blowing, I could say it comes close to orgasmic.
So, for a while now I’ve been playing around with a cookie recipe, trying to keep butter and oil completely out of the recipe. Nope. Not possible…with the ones I’ve tried anyway. It.just.doesn’t.happen. And the whole point of cookies is that beautiful buttery flavour, who’m I kidding?
But in these guys? I only kept a tiny amount of butter in it, mainly for flavour…and they came out so unbelievably perfect, they were gone as soon as they came out of the oven.
Thank you family… I’ll just have to make ’em again. Ohhhh, whadashame.
Using light spelt flour to keep them healthy, only a small amount of light butter and apple sauce, and filling them with vanilla and the right amount of salt, these beautiful cookies leave your mouth watering and yearning for more…without the guilt.
Low Fat Choc Chip Cookie Sticks
Weight Watchers: 1pp per cookie stick!
Ingredients
- 1/4 cup light butter or margarine of choice , softened
- 2 tablespoons apple sauce
- 1 cup brown sugar substitute for lower calorie cookies , or light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 egg , room temp
- 1 1/2 cups flour (I used light spelt flour, but plain/all purpose flours are fine)
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 190C | 375F. Line a 10-inch x 15-inch baking/cookie tray with baking/parchment paper and set aside.
- In a large bowl, combine the butter, apple sauce, sugar and vanilla, and whisk until light and creamy. Add the egg and whisk again until combined.
- In another bowl, mix together the flour, baking soda and salt. Stir into the batter and mix until combined well. Evenly spoon batter onto the prepared baking sheet, shaping into a rectangle 1-inch from the edges of the pan, and sprinkle with chocolate chips; pressing them lightly into the cookie dough.
- Bake for 10 - 15 minutes, or until a nice golden colour on the top and the edges are a nice brown colour. (They will be soft when taken out, but will firm up as they cool). Cool for about 10-20 minutes. Once cooled, slice cookies into 1/2-inch strips; gently remove them with a spatula, and place them onto a wire rack to cool completely.
Notes
Nutrition
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Raine Chandler says
I baked these this morning and my dad (who is usually healthy baked goods averse) ate four shortly after😂. Great recipe. Super soft, fudgy and chocolatey.
I used gluten-free all purpose flour (1:1) and they came out great, they’re a little crumblier than I think they would be with the wheat flour though.
Thanks for the amazing recipe. I will definitely be making them again.
June says
Where will I find light butter in Australia what brand sis you use?
Karina says
I like to use any brand at the local grocery store. You will find them near the dairy isle. Enjoy!
Daniella says
Hi, what would be a good alternative for the egg?
Karina says
You are welcome to use milk, yogurt, or an apple sauce for the substitution. Some oils will also work. Hope that helps!
Payal says
Wts d substitute fir eggs in receipe???
lulu says
Made the Recipe with Gluten free flour yes it wasn’t as chewy but still was amazing !!! love it, Thanks your amazing . Any hints on baking with gluten free flour
Sumaiya says
Woww! Are those chocolate chips semi sweet? And can i replace applesauce with butter. Will i have to do any changes with the measurements? Sorry for a million questions but this is just so so perfect. I cannot let this be one of those hundred recipes i watch but never make :p
Karina says
Hi Sumaiya! Yes these are semi-sweet! You can definitely replace the apple sauce with butter, just keep in mind to add the additional calories of counting them 😉 No measurement changes necessary!
I hope you like these as much as we do!
Poldi says
Hi whats a good alternative for the apple sauce? I dont have it in my country,. Thank u
Karina says
Hi Poldi! You can use mashed banana, yogurt or extra butter! Either works. Xx
Carmen says
Hi!! I would like to know why you used Apple sauce??
Karina says
Hi Carmen. Apple sauce is often used to replace butter or oil in low fat baking recipes 🙂
June Burns says
Love the idea of making cookie sticks! The perfect shape for dipping in milk. Added bonus that they are lightened- up 🙂
Karina says
Yes yes yes! Dunking and dipping! Oh the options 😉
Marnely Rodriguez-Murray says
These would be amazing dunked in espresso!
Karina says
Yes yes yes! All the way! Xx
Samara says
Sooo going to try these this weekend!
Karina says
Ooooh if you do please let me know how you go! Thank you so much for commenting! Xx
The Vegan 8 says
Omg these look SO GOOD Karina!! I love how crispy they look! I have been wanting to create a cookie stick recipe for awhile now but have completely forgotten about it. Now, I’m just drooling over yours! I would easily polish off 10 in the first 5 minutes!
Karina says
Haha girl im so lucky my family takes care of that part for me lol! Thank you for your continuous love and support beautiful! Xx