If you’re on a quest for a treat that’s friendly to your waistline but still absolutely delivers on flavor, look no further than these Low-Calorie Chocolate Chip Cookies. With simple, wholesome ingredients like almond flour and coconut oil, each bite strikes the perfect balance between buttery, gooey centers and chocolate-studded deliciousness. Whether you follow a gluten-free diet or just want to skip the excess calories, this recipe makes it easy to have your cookie — and eat it, too!

Low-Calorie Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The real beauty of Low-Calorie Chocolate Chip Cookies is just how uncomplicated the ingredient list is. Every component brings its own little spark, helping these cookies come out soft, golden, and perfectly sweet every single time.

Almond flour: Provides a nutty richness and keeps these cookies moist, tender, and gluten-free.
Coconut sugar (or light brown sugar): Lends subtle caramel notes and helps give color and chew — use whichever you have!
Baking soda: Ensures your cookies puff up just enough to be deliciously soft in the middle.
Salt: A pinch brings out the sweetness in the dough and the chocolate chips.
Egg: Binds everything together and gives structure, so you get perfect cookies instead of sad little pancakes.
Coconut oil (melted): Adds a hint of tropical flavor, while keeping the cookies moist and dairy-free if you need.
Vanilla extract: Balances flavors and brings irresistible warmth to each bite.
Mini dark chocolate chips: Each little chip delivers those magical pockets of gooey chocolate without overwhelming the calorie count.

How to Make Low-Calorie Chocolate Chip Cookies

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper — this tiny extra step guarantees easy cleanup and helps your cookies bake evenly with crisp bottoms but soft centers.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, combine the almond flour, coconut sugar (or light brown sugar), baking soda, and salt. Stir them together thoroughly so that the baking soda is evenly distributed, which helps with that perfect cookie rise.

Step 3: Whisk Wet Ingredients

In a small bowl, whisk together the egg, melted coconut oil, and vanilla extract. Making sure the coconut oil isn’t too hot (so it doesn’t scramble the egg!) is important. This mixture brings all the flavors together and ensures your dough is lovely and cohesive.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl with the dry ingredients. Stir until a soft, slightly sticky dough forms — don’t worry if it looks a bit different from traditional cookie dough; almond flour cookies just have their own personality!

Step 5: Fold in Chocolate Chips

Sprinkle in the mini dark chocolate chips and gently stir until they’re well-dispersed. The mini chips give you lots of chocolate flavor in every single bite, without overpowering the delicate nutty dough.

Step 6: Shape the Cookies

Scoop tablespoon-sized balls of dough onto your lined baking sheet, spacing them about 2 inches apart. Gently flatten the tops with your fingers — these cookies don’t spread much, so a little help goes a long way to get that classic cookie look.

Step 7: Bake and Cool

Bake for 9 to 11 minutes, until the edges are lightly golden and centers look just set. Let the cookies cool on the pan for 5 minutes (they’ll firm up as they rest), then transfer to a wire rack to cool completely before digging in.

How to Serve Low-Calorie Chocolate Chip Cookies

Garnishes

For an extra-special touch, sprinkle a little flaky sea salt over the cookies right after baking. The contrast between salty and sweet is pure bliss and makes these Low-Calorie Chocolate Chip Cookies taste gourmet with zero extra effort.

Side Dishes

Serve these cookies with a tall glass of ice-cold almond milk or a warm mug of coffee for a classic pairing, or try them alongside fresh fruit slices to add a juicy twist to your dessert plate.

Creative Ways to Present

Stack the cookies in a cute glass jar for gifting, or sandwich a bit of Greek yogurt or banana slices between two cookies for a fun, healthy spin on ice cream sandwiches — perfect for impressing friends or spoiling yourself!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Low-Calorie Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature for up to 3 days. Stack them with a bit of parchment between layers if you’re worried about sticking (especially in humid climates).

Freezing

To freeze, lay the cooled cookies in a single layer on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. They’re good frozen for up to 2 months — just remember to label them (if you can resist eating them all that long)!

Reheating

If you’ve frozen your cookies or just love a warm treat, a quick 10-second zap in the microwave or a couple of minutes in a 300°F oven brings back their soft, just-baked magic. Be careful not to overheat — a little warmth goes a long way.

FAQs

Can I make Low-Calorie Chocolate Chip Cookies vegan?

Absolutely! Simply swap in a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested for 5 minutes) and use dairy-free chocolate chips. The cookies stay moist, chewy, and deliciously plant-based.

Do Low-Calorie Chocolate Chip Cookies taste different from classic cookies?

They have the same essence of a traditional chocolate chip cookie — golden edges, soft centers, sweet melty chocolate — but with a subtle nuttiness from the almond flour and a lighter, gluten-free bite you’ll adore.

Can I substitute almond flour for another flour?

Blanched almond flour works best for this recipe. Swapping in coconut flour or regular wheat flour changes the texture and moisture level significantly. For best results, stick to almond flour.

How do I know when the cookies are done baking?

Look for lightly golden edges and centers that appear just set. They might seem soft straight from the oven but will firm up as they cool, becoming perfectly chewy and tender.

What’s the best way to shape Low-Calorie Chocolate Chip Cookies?

Use a tablespoon or small cookie scoop for even portioning, then gently flatten the tops with your fingers. Since almond flour cookies hold their shape more than traditional dough, a little shaping helps them bake beautifully.

Final Thoughts

There’s just something magical about baking a batch of Low-Calorie Chocolate Chip Cookies that hit all the right nostalgic notes while keeping things lighter. Whether you’re an experienced baker or just discovering the power of almond flour, these cookies are sure to earn a spot in your regular rotation. Give them a try — your taste buds (and your health goals) will thank you!

Low-Calorie Chocolate Chip Cookies Recipe

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4.9 from 28 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 guilt-free treat that satisfies your sweet tooth without the added calories. Made with almond flour and coconut sugar, these cookies are a healthier alternative to traditional chocolate chip cookies.

Ingredients

Scale

Dry Ingredients:

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

Wet Ingredients:

1 egg
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract

Mix-in:

1/3 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.
Prepare the dough: In a medium bowl, mix almond flour, coconut sugar, baking soda, and salt. In a separate small bowl, whisk together the egg, melted coconut oil, and vanilla extract. Combine the wet and dry ingredients, then fold in the chocolate chips.
Bake: Scoop tablespoon-sized portions of dough onto the baking sheet, flatten the tops, and bake for 9–11 minutes until lightly golden.
Cool and enjoy: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.