If you’re craving a classic treat but want to keep things light, these Low-Calorie Chocolate Chip Cookies are about to become your new obsession. They deliver all the warm, gooey chocolate goodness you love, but with a healthier twist—think nutty almond flour, a touch of coconut sugar, and those irresistible mini dark chocolate chips. Whether you’re gluten-free, counting calories, or simply want a feel-good dessert, this recipe is your ticket to sweet satisfaction without the guilt.

Low-Calorie Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how simple these ingredients are, yet each one plays a vital role in creating the magic of these cookies. Every addition brings something special, from the chewiness of almond flour to the subtle richness of coconut oil—nothing is wasted, and every bite counts!

Almond flour: Adds a tender, nutty base and keeps these cookies naturally gluten-free.
Coconut sugar or brown sugar: Offers sweetness with a hint of caramel flavor, without sending your blood sugar soaring.
Baking soda: Gives the cookies a gentle lift for that perfect, slightly puffy texture.
Salt: Just a pinch enhances all the flavors and balances the sweetness.
Large egg: Binds everything together and adds a little protein.
Coconut oil (melted and cooled): Keeps the cookies moist while adding a subtle tropical note.
Vanilla extract: Infuses the dough with classic cookie aroma and warmth.
Mini dark chocolate chips: The star of the show—tiny bursts of chocolate in every bite without overdoing the calories.

How to Make Low-Calorie Chocolate Chip Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this guarantees your cookies won’t stick and makes cleanup a breeze. Taking this simple step will set you up for cookie success!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the almond flour, coconut sugar (or brown sugar), baking soda, and salt. This even distribution ensures every cookie is perfectly flavored and rises just right. Almond flour loves to clump, so whisk well for the fluffiest texture.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the egg, cooled melted coconut oil, and vanilla extract until smooth. Letting the coconut oil cool before mixing prevents the egg from scrambling and keeps the dough silky.

Step 4: Make the Dough

Pour your wet mixture into the dry ingredients and stir until a soft, cohesive dough forms. Don’t overmix—just combine until no dry spots remain. The dough will be slightly sticky, which is exactly what you want for tender cookies.

Step 5: Fold in Chocolate Chips

Gently fold in the mini dark chocolate chips, making sure they’re evenly distributed throughout the dough. Every bite should promise a little chocolatey surprise!

Step 6: Shape the Cookies

Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for a bit of spreading. Use your fingers or the back of a spoon to gently flatten each mound—these cookies don’t spread as much as traditional ones, so help them out!

Step 7: Bake to Perfection

Slide the tray into your preheated oven and bake for 9 to 11 minutes, until the edges are golden brown and your kitchen smells heavenly. For a slightly crisper cookie, add an extra minute or two. Let them cool on the baking sheet for a few minutes before transferring to a wire rack so they set up perfectly without breaking.

How to Serve Low-Calorie Chocolate Chip Cookies

Garnishes

A sprinkle of flaky sea salt on top right after baking brings out the chocolate flavor and adds an irresistible crunch. For a touch of elegance, you could also dust them lightly with a bit of powdered sugar or even a few extra mini chocolate chips while they’re still warm.

Side Dishes

Pair these Low-Calorie Chocolate Chip Cookies with a tall glass of almond milk or a warm mug of herbal tea for the coziest snack. If you’re serving them at a party, arrange them alongside a fresh fruit platter for a colorful, balanced dessert spread.

Creative Ways to Present

Stack the cookies high and wrap them with baker’s twine for a homemade gift, or serve them in pretty jars as edible favors. For a fun twist, try sandwiching two cookies together with a dollop of light Greek yogurt or frozen yogurt in the middle—instant cookie sandwiches that are still low in calories!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Low-Calorie Chocolate Chip Cookies in an airtight container at room temperature for up to three days. They’ll stay soft and chewy, perfect for snacking whenever the craving hits.

Freezing

To freeze, let cookies cool completely, then arrange them in a single layer in a freezer-safe bag or container. They’ll keep their texture and flavor for up to three months—just thaw at room temperature whenever you need a healthy treat.

Reheating

If you like your cookies warm, you can pop them in the microwave for about 10 seconds, or briefly reheat them in a 300°F oven for a fresh-baked feel. Just be careful not to overdo it—these cookies are delicate and don’t need long to get that gooey chocolate chip magic back.

FAQs

Are these Low-Calorie Chocolate Chip Cookies gluten-free?

Yes! Thanks to almond flour, these cookies are naturally gluten-free, making them perfect for anyone avoiding wheat or looking for a lighter dessert.

Can I use regular chocolate chips instead of mini dark chocolate chips?

Absolutely—you can swap in your favorite chocolate chips. Just keep in mind that mini chips spread more evenly throughout the dough, so you get a little chocolate in every bite while still keeping calories in check.

What can I use instead of coconut sugar?

If you don’t have coconut sugar, brown sugar works beautifully and will still give you that lovely caramelized sweetness. You can also try a sugar substitute, but results may vary in terms of texture and flavor.

How do I make these cookies vegan?

To make these Low-Calorie Chocolate Chip Cookies vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use dairy-free chocolate chips. The coconut oil is already plant-based, so you’re good to go!

Can I double the recipe?

Definitely. This recipe is easy to double for a crowd—just make sure to use two baking sheets or bake in batches so the cookies have plenty of room to spread and bake evenly.

Final Thoughts

If you’re looking for a treat that fits into your healthy lifestyle without sacrificing flavor, these Low-Calorie Chocolate Chip Cookies are the answer. Give them a try, share a batch with friends, and watch them disappear—no one will believe how light and wholesome they are!

Low-Calorie Chocolate Chip Cookies Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 20 minutes
Yield: 12 cookies 1x
Diet: Vegetarian

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Description

These Low-Calorie Chocolate Chip Cookies are a delicious and healthier alternative to traditional cookies, made with almond flour and coconut sugar for a naturally gluten-free, lower sugar treat. Perfect for those looking to enjoy dessert without the guilt.

Ingredients

Scale

Dry Ingredients

1 cup almond flour
1/4 cup coconut sugar or brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt

Wet Ingredients

1 large egg
2 tablespoons coconut oil (melted and cooled)
1 teaspoon vanilla extract

Add-ins

1/4 cup mini dark chocolate chips

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Mix dry ingredients: In a medium bowl, whisk together the almond flour, coconut sugar, baking soda, and salt ensuring even distribution of leavening and seasonings.
Mix wet ingredients: In a separate bowl, whisk the egg, melted coconut oil, and vanilla extract until fully combined to create the liquid base for the dough.
Combine dough: Pour the wet ingredients into the dry ingredients and stir until a cohesive dough forms, making sure it’s well mixed without overworking it.
Add chocolate chips: Gently fold in the mini dark chocolate chips to evenly distribute the sweet bites throughout the dough.
Shape cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart, then gently flatten each cookie with your fingers or the back of a spoon to help them spread evenly during baking.
Bake: Bake for 9 to 11 minutes or until the edges are golden brown and the centers are set but still soft.
Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them firm up.

Notes

These cookies are naturally gluten-free and lower in sugar and carbs compared to traditional versions.
Store in an airtight container at room temperature for up to 3 days to maintain freshness.
For extra crunch, bake for 1–2 minutes longer, but watch carefully to prevent burning.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American