Soft & Chewy Low Calorie Cookies (Around 60 Calories Each)

About This Recipe

These low calorie cookies are soft, chewy oatmeal‑style cookies that still feel like a real treat—but clock in at around 60 calories per cookie.

They’re:

• Light, but satisfying
• Made with whole grains and less sugar
• Lower in fat thanks to Greek yogurt and applesauce
• Perfect for snack time, lunchboxes, or a “healthier” dessert

What makes this low calorie cookies recipe work:

• Whole wheat flour + oats for fiber and chew
• Just a little oil, balanced with applesauce and yogurt
• A small amount of real sugar for flavor (plus optional low‑cal sweetener)
• Mini dark chocolate chips so every bite tastes indulgent

Ingredients: What You’ll Need

Dry Ingredients

• 120 g whole wheat flour (1 cup), spooned & leveled
• 60 g rolled oats (¾ cup)
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp fine sea salt
• ½ tsp ground cinnamon (optional, but delicious)

Wet Ingredients

• 50 g light brown sugar, lightly packed (¼ cup)
• 2–3 Tbsp granulated erythritol or another zero‑calorie sweetener (optional, for more sweetness without calories)
• 30 g coconut oil or light olive oil, melted (2 Tbsp)
• 60 g unsweetened applesauce (¼ cup)
• 60 g non‑fat Greek yogurt (¼ cup)
• 1 large egg white
• 1½ tsp pure vanilla extract

Mix‑Ins

• 40 g mini dark chocolate chips (¼ cup)

Yields about 24 small cookies at roughly 60–70 calories each, depending on exact ingredients.

Instructions: Step‑By‑Step Preparation

1. Prep the Oven & Pan
   • Preheat oven to 175°C (350°F).
   • Line a baking tray with parchment paper or a silicone mat.
2. Combine Dry Ingredients
   • In a medium bowl, whisk together:
     • Whole wheat flour
     • Rolled oats
     • Baking powder
     • Baking soda
     • Salt
     • Cinnamon
3. Mix Wet Ingredients
   • In a large bowl, whisk:
     • Brown sugar
     • Erythritol (if using)
     • Melted oil
     • Applesauce
     • Greek yogurt
     • Egg white
     • Vanilla extract
   • Whisk until smooth and well combined.
4. Make the Dough
   • Add dry ingredients to the wet mixture.
   • Fold gently with a spatula until just combined—don’t over‑mix.
   • Stir in mini chocolate chips.
   • The dough will be thick and slightly sticky.
5. Portion the Cookies
   • Use a teaspoon or small cookie scoop to portion about 1 tablespoon of dough per cookie.
   • Place on the prepared tray, leaving a little space between each.
   • Lightly flatten the tops with damp fingertips or the back of a spoon (they won’t spread much).
6. Bake
   • Bake for 8–10 minutes, until:
     • Edges are set
     • Tops look dry but still soft—don’t over‑bake or they’ll dry out.
7. Cool
   • Let cookies cool on the tray for 5 minutes.
   • Transfer to a wire rack to cool completely (they firm up as they cool).

How to Store It

• Room temperature
  • Store in an airtight container for 3–4 days.
• Refrigerator
  • Keeps them slightly firmer and fresh for up to 1 week.
• Tip
  • Add a small piece of apple or bread to the container to help keep cookies soft (remove after a day so it doesn’t mold).

Smart Ingredient Swaps

To keep them low calorie while fitting your needs:

• Gluten‑Free
  • Use certified gluten‑free oats.
  • Swap whole wheat flour for a 1:1 gluten‑free blend.
• Dairy‑Free
  • Use dairy‑free yogurt instead of Greek yogurt.
• No Sugar Added
  • Skip brown sugar and use only erythritol/stevia, knowing flavor will be less caramel‑like.
• No Chocolate
  • Replace chocolate chips with:
    • Extra oats
    • A spoon of raisins or chopped dried fruit (adds some natural sugar).

• Enjoy as:
  • An afternoon snack with tea or coffee
  • A lunchbox treat
  • A lighter dessert after dinner
• Pair with:
  • A small Greek yogurt for more protein
  • Fresh fruit for extra fiber and volume

Cultural Background & Personal Touches

“Diet” cookies are often either:

• Dry and cardboard‑like, or
• Not really low calorie at all

This low calorie cookies recipe focuses on:

• Real cookie texture: soft and chewy, not rubbery
• Real ingredients: flour, oats, a touch of sugar
• Smart lightening: applesauce + Greek yogurt + mini chips

I like to:

• Keep them small and satisfying
• Bake a batch on Sunday and freeze half so I’ve always got a portion‑controlled treat ready

Seasonal Variations

• Spring
  • Add lemon zest and swap chocolate chips for blueberries (fresh or frozen).
• Summer
  • Stir in a bit of shredded coconut and a few extra mini chips.
• Fall
  • Add ¼ tsp extra cinnamon + a pinch of nutmeg and ginger; mix in a spoonful of very finely chopped apple.
• Winter
  • Add 1 Tbsp cocoa powder and extra chips for a lower‑cal double chocolate cookie.

Tried & Tested Feedback

Testers described these as:

• “Perfect for when I want a cookie but not a calorie bomb.”
• “Soft, chewy, and not ‘diet‑tasting’ at all.”
• “Easy to keep to just one or two because they actually satisfy the craving.”

Freezer-Friendly Version

• To Freeze Baked Cookies
  • Cool completely.
  • Freeze in a single layer on a tray.
  • Transfer to a freezer bag or container, label and date.
  • Freeze up to 2 months.
• To Serve
  • Thaw at room temperature 15–20 minutes, or warm in the microwave for 10–15 seconds.

Frequently Asked Questions

How low calorie are these cookies?
With the amounts listed and 24 cookies per batch, they’re roughly 60–70 calories each (depending on your exact brands and sweeteners).

Can I make them sweeter?
Yes, add 1–2 extra tablespoons of brown sugar or more low‑cal sweetener—but note calories will increase slightly with extra sugar.

Can I use only all‑purpose flour?
You can, but whole wheat flour adds more fiber and keeps them more filling for the same calories.

Do I have to use egg white?
It helps bind and adds a little protein with minimal calories. You can replace it with 2 Tbsp more yogurt if you don’t eat eggs, but cookies may be slightly softer.

Final Thoughts

These low calorie cookies prove you don’t have to give up cookies to eat lighter—you just need smart ingredient choices and portion control. They’re easy, freezer‑friendly, and ideal for those times when you want “just a little something sweet” without undoing your day.