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.
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Servings: small cookies
Ingredients
Dry Ingredients
- 1 cup (115 g) blanched almond flour *see notes
- ¼ cup (40 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoon (2 tablespoon (20g)) coconut sugar *or soft brown sugar
- pinch of salt
Wet Ingredients
- ⅛ cup (40 g) pure maple syrup
- 2 tablespoon (2 tablespoon (25g)) oat milk (or other milk of choice)
- 1,5 tablespoon (1 tablespoon (15g)) sunflower oil or coconut oil
Other
- ⅛ cup (25 g) semisweet chocolate chips
You can find detailed step-by step-photos above the recipe card.
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 minutesminutes at 350°F (180°C). 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.
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.
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