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Low-Fat Chocolate Chip Cookies

A well-stocked pantry for me means having ingredients on hand to whip up a batch of cookies whenever the taste for something sweet strikes. These chocolate chip cookies have all the ooey-gooey-ness you want from a cookie but are only 80 calories. Lose the guilt and indulge.
  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 48 cookies
  • Nutrition Info
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1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup trans-fat free vegetable oil spread (60- to-70-percent oil)

1 large egg

1 large egg white

2 teaspoons vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups quick-cooking or old-fashioned oats, uncooked

1 cup bittersweet (62-percent cacao) or semisweet chocolate chips


  1. Preheat the oven to 350 degrees F. 
  2. In a large bowl, with the mixer on medium-low speed, beat the sugars and vegetable spread until well blended, occasionally scraping the bowl with a rubber spatula. Add the egg, egg white and vanilla, and beat until smooth. Beat in the flour, baking soda and salt until mixed. 
  3. With a wooden spoon, stir in the oats and chocolate chips until well combined. Drop the dough by rounded measuring tablespoonfuls 2 inches apart on ungreased large cookie sheets. Bake until golden, 12 to 13 minutes. Bake in batches if needed. With a wide, metal spatula, transfer the cookies to a wire rack to cool.