These lighter oatmeal chocolate chip cookies give you every bit of the soft, chewy, chocolate-studded satisfaction you want from a classic oatmeal cookie — just made a little smarter. The oats add hearty texture and staying power that makes these cookies actually fill you up, not just satisfy a sweet craving for five minutes. They’re the kind of cookie you can feel good about having with your afternoon coffee, sharing with the kids, or keeping in the freezer for whenever a cookie moment strikes. Classic flavor, every time.
- Swap: Use unsweetened applesauce to replace some of the butter — oatmeal cookies handle this substitution especially well.
- Make-ahead: Freeze scooped dough balls on a sheet pan; bake directly from frozen, adding 2–3 extra minutes.
- Storage: Store in an airtight container at room temperature for up to 5 days; they stay soft if you keep a slice of bread in the container.
- Variation: Add dried cranberries or raisins alongside the chocolate chips for a classic oatmeal cookie with extra chew.
- Serving: Serve slightly warm with a glass of milk or crumble over vanilla frozen yogurt for a quick and easy dessert.
Mmmmm cookies!! 🙂 It has been dark and dreary all day today and were expecting some nasty rainfall later, it just seemed like the perfect day to bake some cookies. These oatmeal chocolate chip cookies are delicious, with a nice soft center and they go perfect with a glass of milk. 3 smart points per cookie.
Skinny oatmeal chocolate chip cookies
Ingredients
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 2 Tbsp light margarine
- 1 egg
- 1 tsp vanilla
- 1/4 cup applesauce
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 3/4 cup flour
- 2 cups oats
- 1/4 cup mini chocolate chips
Instructions
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Preheat oven to 350F, line a baking sheet with parchment paper.
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Using an electric mixer, beat your sugars and margarine together, add in your egg, vanilla and applesauce and continue beating for 2 minutes.
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With a spoon mix in your dry ingredients, then fold in your chocolate chips.
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Drop by spoon (about 3/4 Tbsp) onto lined cookie sheet, lightly push down with a fork.
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Bake in oven for 12 minutes.. 3sp or 2pp each
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Nutritional info per cookie.. Calories 72…. Fat 1.6g… Saturated fat 0.6g… Carbs 13.7g… Fiber 0.7g… Sugars 7g… Protein 1.3g
Do you think these made with a ripe banana instead of applesauce would be tasty?
Yes, the banana should work, they might have a slight different texture..
I’m going to put sweetener in it. I don’t know how sugar can be part of a healthy cookie?
You do what works for you.. but I personally would rather have a little real sugar than artificial sweetener ๐
I made these and cut the white and brown sugar in half. They are awesome!!! So glad I tried them. Thank you Drizzle Me Skinny!!! You’re a life saver for someone on WW with a sweet tooth!!!
Hi Angie, so glad you enjoyed them and thanks for the tip ๐ and your sweet words!
I made these today and I really like them. I made three changes. I used 2 T of low fat butter instead of margarine. I added 1/4 C of dark chocolate chips instead of the mini ones. And I used cinnamon instead of nutmeg. This are wonderful. I really like them. I used a small scoop which said it was a tablespoon and I wound up with 40 cookies. Thanks for posting. Will definitely make again.
HI Jane, so glad you enjoyed them and thanks for sharing your tips ๐