Skinny Chocolate Chip Cookies Recipe (Healthy, Vegan)

I perfected Healthy Chocolate Chip Cookies that are low-calorie, low-sugar, vegan and gluten-free, and the recipe hinges on one unexpected pantry staple.

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I’ve been on a mission to shrink dessert guilt without killing flavor, and these skinny chocolate chip cookies are the best surprise so far. I swapped regular flour for gluten free oat flour and packed in vegan dark chocolate chips so you still get that melty, slightly bitter kick.

They remind me of those Vegan Chocolate Chip Cookies I used to drool over but lighter, and they hit that Healthy Chocolate Chip Cookies vibe without tasting like cardboard. I messed with ratios more than I care to admit, and somehow they turned out better than I expected, you gotta try them.

Ingredients

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Oat flour: Gives fiber and gentle sweetness, helps bind cookies; not as heavy as wheat flour
Erythritol or monk fruit: Adds sweetness without calories but can leave a cooling aftertaste some people notice
Unsweetened applesauce: Naturally sweet, adds moisture and reduces oil, but can make cookies softer than usual
Coconut oil: Provides healthy fat and crisp edges when baked, flavor is mild and tropical sometimes
Ground flaxseed: Packed with omega-3s and fiber, acts like an egg replacer when mixed with water
Vegan dark chocolate chips: Give rich cocoa flavor, small amounts of sugar and antioxidants, melts well in cookies
Vanilla extract: Tiny splash lifts flavor, adds warmth and rounds sweetness, use pure for best taste

Ingredient Quantities

1 1/2 cups gluten free oat flour

1/3 cup erythritol or monk fruit sweetener

1/4 cup unsweetened applesauce

1/3 cup melted coconut oil

2 tbsp ground flaxseed

6 tbsp water

1 tsp baking soda

1/2 tsp fine sea salt

2 tsp pure vanilla extract

1/2 cup vegan dark chocolate chips

1 tbsp unsweetened almond milk optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. Make the flax “egg”: stir 2 tbsp ground flaxseed into 6 tbsp water, let sit 5 to 10 minutes until thick and gelled.

3. In a medium bowl whisk together 1 1/2 cups gluten free oat flour, 1/3 cup erythritol or monk fruit sweetener, 1 tsp baking soda and 1/2 tsp fine sea salt.

4. In another bowl mix the flax gel with 1/4 cup unsweetened applesauce, 1/3 cup melted coconut oil (cooled slightly so it wont cook the flax), and 2 tsp pure vanilla extract.

5. Pour the wet into the dry and stir until a soft dough forms. If the dough seems too dry or crumbly add up to 1 tbsp unsweetened almond milk, 1 tsp at a time, just until it comes together.

6. Fold in 1/2 cup vegan dark chocolate chips, leaving some for sprinkling on top if you want the cookies to look extra nice.

7. Scoop tablespoon-sized mounds onto the prepared sheet, about 1 to 1 1/2 inches apart, then gently flatten each mound with your fingers or the back of a spoon to make cookie shapes.

8. Bake for 10 to 12 minutes until the edges are set and the tops look slightly dry; dont overbake or theyll get too crisp, they firm up as they cool.

9. Let cookies cool on the baking sheet for 8 to 10 minutes so they set, then transfer to a wire rack to cool completely. Store in an airtight container, or chill for 15 minutes if you prefer them firmer.

Equipment Needed

1. oven and baking sheet (line with parchment paper or silicone mat)
2. two mixing bowls, one medium + one small
3. whisk, for the dry ingredients
4. measuring cups and measuring spoons
5. tablespoon cookie scoop or a tablespoon and a spoon to portion dough
6. spatula or wooden spoon for stirring and folding
7. small bowl just for the flax “egg” (or reuse the small bowl)
8. wire cooling rack for the cookies to finish setting

FAQ

Can I swap the gluten free oat flour for regular flour?

Yep you can use regular all purpose flour 1 to 1. The cookies might spread a bit more and be a tad firmer, so watch the first batch and add a tablespoon more flour if the dough seems too loose.

What is the flaxseed mixture for and can I use something else?

The 2 tbsp ground flax plus 6 tbsp water is a flax egg it binds the dough and adds a bit of chew. You can swap with 2 tbsp chia plus 6 tbsp water, 3 tbsp aquafaba, or 1/4 cup mashed banana, but expect small changes in flavor and texture.

How do I get them crisp instead of cakey or soft?

For crisper cookies use a little less applesauce and press the dough flatter before baking. Bake until edges are golden and let cool fully on the tray to firm up. For softer cookies add a splash of the optional almond milk and bake a minute less.

Can I use a different sweetener or liquid sweetener like maple syrup?

Erythritol or monk fruit keep these low sugar. If you use coconut sugar or cane sugar it works but they will be a bit denser. Liquid sweeteners like maple syrup will make the dough wetter so reduce applesauce by about 1 tbsp and expect more spreading.

How should I store them and can I freeze the dough or baked cookies?

Store baked cookies in an airtight container at room temp for 3 to 4 days or in the fridge up to a week. Freeze baked cookies up to 3 months. You can also shape the dough into balls and freeze on a tray, then bake straight from frozen adding a minute or two to the bake time.

Any swaps for coconut oil or chocolate chips if I dont have them?

Use melted vegan butter or neutral oil instead of coconut oil, though flavor may change a bit. For chips use chopped vegan dark chocolate or cacao nibs. If the mix looks dry after a swap add the optional tablespoon almond milk to adjust.

Skinny Chocolate Chip Cookies Recipe (Healthy, Vegan) Substitutions and Variations

Gluten free oat flour: swap with 1 1/2 cups regular all purpose flour if you don’t need it gluten free, or use 1 1/2 cups a cup-for-cup gluten free baking flour. For a nuttier, softer cookie try 1 1/4 cups almond flour but add an extra tbsp ground flax if the dough seems crumbly.
Erythritol or monk fruit sweetener: swap with 1/3 cup coconut sugar or brown sugar 1:1 for a caramel note, or use 3 tbsp maple syrup or agave nectar but cut the applesauce by about 1 tbsp since it’s liquid.
Unsweetened applesauce: swap with 1/4 cup mashed ripe banana 1:1 (will taste like banana), or 1/4 cup pumpkin puree 1:1, or 1/4 cup plain vegan yogurt for a less sweet, tangy moisture.
Melted coconut oil: swap with 1/3 cup melted vegan butter 1:1 for richer flavor, or 1/3 cup neutral oil (canola or light olive) 1:1. You can also use 1/3 cup mashed avocado but the color and texture will change a bit.

Pro Tips

– Toast the oat flour first for a nuttier, less gummy cookie. Spread it thin on a sheet and heat briefly until it smells toasty, then let it cool before mixing, otherwise the dough can turn wetter than you want.

– Let the dough chill a bit if it seems soft. Cold dough spreads less so you get thicker, chewier cookies, and it makes scooping way easier too.

– Don’t pour hot coconut oil into the flax gel, let it cool to just warm. Hot oil can break down the flax gel and mess with the texture, so be patient and the cookies will hold together better.

– If you use erythritol expect a slight cooling or gritty feel, try powdered erythritol or mix in a small bit of monk fruit to smooth the mouthfeel. Also press a few extra chocolate chips on top right before baking so they look bakery nice.