Low Fat Oatmeal Chocolate Chip

I know that since January, everyone’s goal is to eat healthier, right? I feel like I have to start that goal every week! One of my new years resolutions is to put “healthy” and “yummy” in the same sentence with new recipes.

But as usual, the other day I was craving some chocolate. Oatmeal cookies sounded great, so I was going to go with the same recipe I’ve followed for years…until I saw that it needed a stick and a half of butter.

Instead, I wanted to see if there were healthier options out there…but not the kind where it doesn’t taste like a real cookie. You KNOW the ones I’m talking about that claim to be healthy but taste like cardboard. Who likes a tasteless, healthy cookie? Not me.

UNTIL I found this recipe from the Skinny Taste blog. It only has 2 tablespoons of butter my friends and you would seriously never know the difference! Pretty sure my husband and I ate the entire batch in 24 hours. (Not sure if that’s healthy, but it is what it is 🙂 )

Here is the recipe:

Ingredients:

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

Directions:

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat. (This is similar to the one I use and recommend it!)

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. Bake for about 10-12 minutes, or until cookies become light brown at the edges. Here’s what mine looked like before I put them in the oven:

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.

Here’s the breakdown for 2 servings:

Calories: 190 • Fat: 6.3 g • Protein: 2.6 g • Carb: 34.2 g • Fiber: 2.0 g • Sugar: 19.3 g