Sunday, March 4, 2012

Chew Low Fat Chocolate Chip Oatmeal Cookies

These are YUM. You wouldn't even guess that these aren't the real deal. I found this recipe on This blog has become a new go to site for recipes. Each recipe is low fat and/or low calorie and all of the nutritional information available. And so far, ALL of the recipes I've made have been absolutely delicious. You can also feel free to mix and match the mix ins!

Low Fat Chewy Chocolate Chip Oatmeal Cookies
Gina's Weight Watcher Recipes 
Servings: 15 • Serving Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 190 • Fat: 6.3 g • Protein: 2.6 g • Carb: 34.2 g • Fiber: 2.0 g • Sugar: 19.3 g

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tbsp unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 1/4 cup unsweetened apple sauce
  • 1/2 tsp vanilla extract
  • 2 cups quick oats
  • 3/4 cup dark chocolate chips


Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  

Add the egg, followed by the applesauce and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this). Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting! 

Makes about 30 cookies roughly 1 tbsp each.

Splenda Lovers: Substitute all the brown sugar with 1/4 cup Splenda brown sugar blend, and all the white sugar for 1/4 cup Splenda sugar blend. Points remain the same.

This recipe makes a good sized batched of cookies, I don't know about you, but I would rather not have all those cookies laying around my house. So the leftover went into the fridge. I laid out a long sheet of suran wrap. Then made a row in the middle of the cookie dough. Shape it into a cylinder and wrap tightly with the suran wrap.

Whenever you're ready (which is always!) for warm fresh baked cookies, just slice off however many cookies you want and arrange on a cookie sheet.

They may need an extra minute or two in the oven since they are colder when they go in.