These healthy chocolate chip cookies are so soft, chewy, and ooey-gooey. Plus, they're super quick and easy to make and have everything you'd want in a perfect cookie. And the best part is these low calorie cookies have just 59 calories each.
THE BEST LOW CALORIE CHOCOLATE CHIP COOKIES
If you've been trying to find low calorie chocolate chip cookies that actually taste like legit cookies, you've come to the right place.
While I was creating this recipe, I tried about ten different variations over multiple days until I came up with what I think are the best healthy cookies in the world.
Seriously, the flavor and texture of these sugar free cookies are unmatched by any other healthy cookie recipe. They are soft, chewy, delightfully sweet, and loaded with chocolate chips.
Hoenstly, they taste like a thinner version of the chocolate chip cookies from the famous Levain Bakery in NYC. And I know that might be a big title to put on these, but I think it's true.
Also, if you've never been to the Levain Bakery, I highly recommend going sometime. The chocolate chip cookies there are some of the best ones you'll ever have - they're definitely not healthy though.
And that's what I think really sets these healthy chocolate chip cookies apart from any other cookie recipe. Not only do these cookies taste amazing, but they're good for you - each one has just 59 calories!
Another reason to love this recipe is that it uses simple baking ingredients. And you might have all of them in your kitchen already!
If not, you should easily be able to find everything at your local grocery store.
Here is what you'll need:
- 1 Cup White Flour (or Gluten Free Flour)
- Just over ⅓ Cup Brown Swerve
- Just less ¼ Cup Granular Swerve
- 5 Tbsps Lily's Sugar Free Chocolate Chips
- Pinch of Baking Soda
- Pinch of Salt
- 2 ½ Tbsps Salted Butter
- 2 ½ Tbsps Unsweetened Vanilla Almond Milk
- 1 ½ Tsp Vanilla Extract
As you may have noticed, this recipe makes eggless chocolate chip cookies. But I have a secret step that gives these cookies an addictively delicious texture without using eggs.
By the way, I use almost all of these ingredients to make my low carb keto chocolate chip cookies. So if you're following the keto diet - or just want your cookies to have even less carbs in them - give those a try! They're also a gluten free cookie recipe too.
SWEETENERS TO USE
So, we will be making sugar free chocolate chip cookies by using a sweetener substitute for sugar.
And, as you may have noticed from the ingredients list, I used Granular Swerve in place of white sugar, and Brown Swerve in place of brown sugar. Both of these sweeteners have 0 calories and are just as sweet as sugar.
But if you do not want to use Swerve, you have a few more options.
One option is to use monk fruit, and I suggest using Lakanto's Monk Fruit Sweetener in place of the sugar and Lakanto's Golden Sweetener in place of the brown sugar. Both of these also have 0 calories with the same sweetness as sugar.
And another option is to use allulose as a substitute for sugar. Just make sure to use a little more than the recipe calls for since allulose is not as sweet as regular sugar.
CHOCOLATE CHIPS TO USE
Another way we will be keeping these cookies low calorie and sugar free is by using sugar free chocolate chips.
And I used Lily's Semi-Sweet Chocolate Chips - they are sugar free, virtually have no calories, and are delicious!
If you want another option, I suggest using ChocZero's Baking Chips - they will work just as well.
HOW TO MAKE HEALTHY CHOCOLATE CHIP COOKIES
The process of making these homemade chocolate chip cookies is super easy!
And if you've ever made cookies before, making these will be a breeze. Even if this is your first time making cookies, the result will be perfection.
So gather your ingredients, and let's make the best chocolate chip cookies!
STEP 1: MIXING THE INGREDIENTS
First, take out a large bowl and add the dry ingredients - flour, baking soda, and salt. Give these ingredients a good mix until combined and set the bowl aside.
Next, add the butter and almond milk to a smaller bowl and microwave it for a few seconds until the butter melts.
Then add the vanilla extract, granular swerve, and brown swerve to the bowl and whisk until everything is combined.
After that, pour these wet ingredients into the large bowl of dry ingredients, add the chocolate chips, and use a spatula to combine everything until an irresistible cookie dough forms.
Once you have cookie dough, refrigerate it for 20-30 minutes.
STEP 2: BAKING THE COOKIES
When the dough is almost done refrigerating, preheat the oven to 325 degrees Fahrenheit (160°C).
Then line a baking sheet with parchment paper and use a tablespoon-sized cookie scoop to scoop out 15 cookies.
And make sure to shape, flatten, and form the cookies with your hands before placing them on the baking sheet. You will need to do this because the cookies will not flatten on their own while they bake.
After all the cookie dough is on the sheet, place it on the middle rack and bake for 6-7 minutes.
The cookies should look gooey when they come out of the oven, and that is what you want - they'll continue to cook on the sheet after they're out of the oven.
Lastly, let them cool until they set, then transfer them to a wire rack to finish cooling.
STORING THE COOKIES
So, as I mentioned above, this recipe makes about 15 cookies.
And I know it will be tempting to eat all of them, but you'll definitely want to save a couple to have for the next few days.
Now, if you're making them for your family or a party, you might want to double or triple the recipe because they'll go fast!
You can store your cookies in an airtight container or plastic bag for up to a week, and they are just as delicious leftover.
If you want that fresh out of the oven experience, reheat the cookies in the microwave for about 5-10 seconds to make them soft, warm, and ooey-gooey.
FAQS ABOUT THIS LOW CALORIE CHOCOLATE CHIP COOKIE RECIPE
Are these cookies gluten free?
If you use gluten free flour instead of the regular flour, this recipe will make gluten free chocolate chip cookies!
Are these cookies vegan?
The only non-vegan ingredients used in this recipe are chocolate chips and butter.
So to make it vegan, just used plant based chocolate chips and butter!
Can I use Stevia as a sweetener?
You can use Stevia in place of sugar if you want, but keep a few things in mind.
Stevia can be up to 300 times sweeter than sugar, so you'll want to make sure you use the one that is just as sweet as sugar.
Also, Stevia actually contains sugar in disguised names, so using it will add a few calories.
WRAPPING IT ALL UP
There you have it, the best low calorie chocolate chip cookies that you'll ever make!
These cookies are literally a dream come true - they're rich, soft, and have a divine texture that is drool-worthy.
And since each one has only 59 calories, you can eat about 4 of them, and it will equal the same amount of calories as a "normal" cookie!
Share these healthy chocolate chip cookies with your friends and family - I bet they'll think they're from Levain Bakery.
Well, I hope you love this recipe as much as I do. If you make it, leave a comment below and let me know what you think!
Also, I just shared my go-to weight loss protein shake recipe. It's helped me lose over 20 pounds in 12 weeks, so give that a look too.Print
Healthy Low Calorie Chocolate Chip Cookies With 59 Calories Each
These healthy, sugar, low calorie chocolate chip cookies are so soft, chewy, and ooey-gooey. They are quick and easy to make and just everything you'd want in a perfect cookie. And the best part is these low calorie cookies have just 59 calories each!
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Total Time: 31 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: Cookies
Just over ⅓ Cup (80g) Brown Swerve
Just less ¼ Cup (40g) Granular Swerve
5 Tbsps (49g) Lily's Sugar Free Chocolate Chips
Pinch of Baking Soda
Pinch of Salt
2 ½ Tbsps (35g) Salted Butter
2 ½ Tbsps (35g) Unsweetened Vanilla Almond Milk
1 ½ Tsp (6g) Vanilla Extract
- Add the flour, baking soda, and salt to a large bowl, mix until combined, and set aside.
- In a smaller bowl, add the butter and almond milk, and melt together in the microwave. Add the vanilla extract to the bowl, along with both sweeteners, and whisk until combined.
- Then, pour the wet ingredients into the dry, add the chocolate chips, and use a spatula to combine them until a cookie dough forms. Refrigerate the dough for 20-30 minutes.
- Preheat your oven to 325°F (160°C).
- Line a baking sheet with parchment paper, and add the cookie dough. Shape, flatten, and form the cookies with your hands before adding them to the sheet (the cookie dough will not flatten on its own as it cooks).
- Bake on the middle rack for around 6-7 minutes. The cookies should look "gooey" when they come out of the oven (they'll continue to cook on the sheet once they come out).
- Let them cool down on the sheet until they set, and then transfer to a wire rack to finish cooling.
- Store in an airtight container - or a plastic bag - for up to a week. Reheat in the microwave for 5-10 seconds to make them soft, warm, and ooey-gooey.
The scale up function does not change the gram measurements.
- Serving Size: 1 cookie
- Calories: 59
- Fat: 3
- Carbohydrates: 7
- Fiber: 1.25
- Protein: 1
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