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    Home » Recipes » Sweets & Desserts

    Nov 20, 2022 by Katie

    Low Calorie Chocolate Chip Cookies (without butter or eggs)

    Jump to Recipe Jump To Step-by-Step Photos Jump to Video

    What makes this recipe for low-calorie chocolate chip cookies so good is, well, everything, really. They are soft and chewy cookies with the perfect texture, made with wholesome ingredients and less than 100 calories per cookie! They are made without butter or eggs.

    Here is everything you’ll need to know to make this simple one-bowl cookie recipe with only a handful of ingredients.

    stack of 4 low-calorie chocolate chip cookies.

    Every season is cookie season; let’s be honest about this. Whether you dunk them or eat them straight up, cookies are up there with the best of treats. If you're a cookie fan as I am, make sure to also check out our 3 Ingredient Peanut Butter Cookies, 2 Ingredient PB Cookies or Healthier Chocolate Cookies.

    This low-cal version is a healthy chocolate chip cookie recipe- or let's say a healthier ccc recipe because is there such a thing as healthy cookies? I doubt it. Having said that, they in no way under-deliver when it comes to chunky, chocolatey goodness.

    Let’s dive into what makes these cookies a healthier option than regular chocolate chip cookies and how to make them.

    Jump to:
    • What makes these ccc cookies a healthier choice?
    • Ingredients & Substitution Notes
    • How to make low-calorie chocolate chip cookies
    • Top Tips
    • Variations
    • Optional Add-ins
    • Storage
    • FAQ
    • More cookie recipes
    • 📖 Recipe

    What makes these ccc cookies a healthier choice?

    • With only 100 calories per cookie (compared to 360cal for a Starbucks ccc cookie), these low-calorie chocolate chip cookies are the perfect cookies if you want to cut back on calories.
    • Made without butter and therefore contain less saturated fat.
    • Free from eggs (and cholesterol).
    • Made with coconut sugar and maple syrup instead of regular syrup.

    Ingredients & Substitution Notes

    all ingredients needed to make low calorie chocolate chip cookies.
    • Blanched Almond Flour: You will need blanched, finley ground almonds. Don’t use a defatted almond flour version that nearly resembles the texture of protein powder. Just regular blanched almond flour.
    • Sugar: any granulated sweetener would work, like soft brown sugar or coconut sugar, for a refined sugar-free version. While I think stevia would also work, I haven’t tried it yet, and the amount you’ll need might be less since it’s much sweeter than sugar.
    • All-purpose flour: for a gluten-free version, use your favorite gluten-free flour blend.
    • Baking powder + soda: raising agents to give these cookies a little lift.
    • Milk of choice: I love barista oat milk versions, but you can also use almond milk, soy milk, coconut milk, or regular cow’s milk
    • Oil: coconut, sunflower, or other neutral-tasting vegetable oil like avocado oil. Olive oil would also work but will alter the taste slightly.
    • Chocolate Chips: I like dark, semisweet chocolate chips, but you could use vegan milk chocolate or sugar-free chocolate chips.

    See recipe card for quantities.

    How to make low-calorie chocolate chip cookies

    almond flour, baking powder and soda, brown sugar and flour in a mixing bowl.

    STEP 1: Dry ingredients. Add the dry ingredients together in a medium bowl. These include almond flour, all-purpose flour, baking powder, baking soda, coconut sugar, and salt.

    dry ingredients for low calorie chocolate chip cookies whisked together in a mixing bowl.

    STEP 2: Whisk together. Using a whisk, mix together the dry ingredients.

    maple syrup, milk and oil added to the dry ingredients in a mixing bowl.

    STEP 3: Wet ingredients. Add the oil, milk, and maple syrup to the dry ingredients.

    chocolate chip cookie dough in a mixing bowl.

    STEP 4: Mix together. Using a spatula, mix together the ingredients until they come together in a dough. The dough will be a little sticky.

    dark chocolate chips added to the dough.

    STEP 5: Chocolate chips. Add in the chocolate chips.

    cookie scoop scooping out a small portion of cookie dough.

    STEP 6: Scoop cookie balls. Using an ice cream scoop, scoop up cookie dough balls. You should get about 12 balls of cookie dough.

    12 cookie dough balls on a baking sheet lined with parchment paper.

    STEP 7: Place balls on a baking sheet. Place the cookie balls on a baking sheet lined with parchment paper. Make sure there is enough space between the cookies.

    12 raw chocolate chip cookies pressed down so that they resemble a cookie.

    STEP 8: Press down and bake. Press your cookie balls down with your fingers and bake them for 9-11 minutes. Check the cookies at the 9 minutes mark. If they are golden brown around the edges, then they are done. Let them cool for a few minutes on their cookie sheet. After that, transfer them to a wire rack.

    Top Tips

    • Don’t overmix: The ingredients just need to come together.
    • Don’t overbake: To ensure that they still have a soft center.
    • Space out adequately: Ensure there is enough space between the cookies.
    • Roll in sugar: I highly recommend rolling the dough balls in some sugar before flattening them.
    • Pressing down: When pressing down the cookie dough balls, don’t flatten them completely, or your healthy cookies will be a bit thin. Just press them down lightly.
    • Additional Chocolate Chips: you could add some additional chocolate chips at the top just before baking. Gently press them into the dough.
    close up of 1 low calorie chocolate chip cookie.

    Variations

    • Vegan: choose plant-based milk and vegan chocolate chips; the rest is vegan anyway.
    • Gluten-Free: use a gluten-free flour blend; the texture might be slightly different from those made with white flour, but still tasty.
    • Less Calories: choose cacao nibs instead of chocolate chips.
    • Whole Grain Flour: for more fiber, you could try using half whole wheat flour and half all-purpose flour (don’t replace ALL of the all-purpose flour with whole wheat flour, though). You might also need a tiny bit more milk then.
    • Peanut Butter Chips: Try peanut butter chips either by themselves or mixed with dark chocolate chips for a fun flavor combination.

    Optional Add-ins

    • Pure vanilla extract
    • Chopped nuts such as walnuts, pecans, or hazelnuts
    • Cocoa powder: for more chocolate flavors
    • Cardamon: to compliment the chocolate chips
    • Orange zest: goes beautifully with chocolate as well

    Storage

    • To store: wait until they have reached room temperature. Thereafter, package the cookies in an airtight container and store in the fridge for up to 4 days. They taste best when they are fresh though.

    FAQ

    Can I make these chocolate chip cookies vegan?

    Yes, just choose dairy-free milk of choice and dairy-free chocolate chips instead of the ones you use in traditional recipes.

    Can these low-calorie choc chip cookies be frozen?

    Yes, you can freeze them for about two months. It’s recommended that you put some parchment paper between the cookies to stop them from breaking. Let thaw on the counter overnight.

    Can you make these healthy chocolate chip cookies with white chocolate chips?

    Yes, you absolutely can! You can also make them with mint chocolate chips for a little Christmas feel.

    More cookie recipes

    • Healthier Chocolate Cookies (no butter or eggs)
    • 3 Ingredient Peanut Butter Blossoms
    • Vegan Banana Cookies (Gluten Free)

    📖 Recipe

    stack of 4 low-calorie chocolate chip cookies.

    Low Calorie Chocolate Chip Cookies (no butter or eggs)

    This is for all of you out there with a serious sweet tooth. This recipe will result in soft and chewy, melt-in-your-mouth cookies that have less than 100 calories each. The fact that they are super easy to whip together makes them even more tempting.
    3.75 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American-Inspired
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 12 small cookies
    Author: Katie
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    Ingredients 
     

    Dry Ingredients

    • 1 cup blanched almond flour *see notes
    • ¼ cup all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 tablespoon coconut sugar *or soft brown sugar
    • pinch of salt

    Wet Ingredients

    • ⅛ cup pure maple syrup
    • 2 tablespoon oat milk (or other milk of choice)
    • 1,5 tablespoon sunflower oil or coconut oil

    Other

    • ⅛ cup semisweet chocolate chips

    Instructions

    • Whisk together all of the dry ingredients in a large mixing bowl.
      1 cup blanched almond flour, ¼ cup all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 2 tablespoon coconut sugar, pinch of salt
    • Add the wet ingredients and stir with a spatula until you end up with a sticky dough (see step-by-step photos).
      ⅛ cup pure maple syrup, 2 tablespoon oat milk (or other milk of choice), 1,5 tablespoon sunflower oil or coconut oil
    • Fold in the chocolate chips.
      ⅛ cup semisweet chocolate chips
    • Scoop out 12 individual portions using a small cookie scoop.
    • Optional (but recommended): Roll the dough balls in some extra sugar.
    • Place the dough balls onto a baking sheet lined with parchment paper. Make sure to leave enough room between them.
    • Carefully press down on each cookie with slightly damp hands to form small, thick discs.
    • Bake on the middle rack or 9-11 minutes. Check at the 9 minute mark, if the cookies are already golden brown at the edges an a bit on the top then remove from the oven.
    • Let cool for 2 more minutes on the baking sheet. Then remove to a cooling rack and let cool completely.
    Pssst...You can find detailed step-by step-photos right above this recipe card

    Video

    Notes

    • Don’t overbake: To ensure that they still have a soft center.
    • Don’t overmix: The ingredients just need to come together.
    • Texture: For chewier cookies with a soft center, remove from oven at the 10 minute mark, for firmer cookies bake for 11 minutes.
    • Almond Flour: You will need blanched ground almonds. Don’t use a defatted almond flour version that nearly resembles the texture of protein powder. Just regular blanched almond flour.
    • Sweetness: The cookies are lightly sweetened. For sweeter cookies, add 1-2 more tablespoon of sugar. For even less sweet cookies use semisweet or sugar-free chocolate chips or cocoa nibs.
    • Lower calories: To cut down on even more calories choose cocoa nibs instead of chocolate chips.
    • Cooling Rack: don't foget go move the cookies onto a cooling rack after 2 minutes! Otherwise, they will keep baking.

    Nutrition

    Serving: 1. | Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 89mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Calcium: 47mg | Iron: 1mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!

    More Sweets & Desserts

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    • Banana Applesauce Muffins
    • 3 Ingredient Peanut Butter Brownies
    • Chocolate Milkshake without Ice Cream

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    katie author of WSK

    Hi, I'm Katie and I am the face behind this website. Click here to learn more about me and my passion for (healthy) food and photography.

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