Description
These chewy Oatmeal Chocolate Chip Cookies are moist, delicious, and made lighter by swapping most of the butter for applesauce! A healthier take on a classic treat with warm cinnamon and melty chocolate chips.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter, room temperature
- 1/3 cup sugar
- 1/2 cup unpacked brown sugar
- 1 large egg
- 1/4 cup unsweetened applesauce
- 1/2 tsp vanilla extract
- 2 cups quick oats (or old-fashioned oats)
- 3/4 cup dark chocolate chips (such as Lily’s sugar-free)
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, cream together the butter and sugars using a mixer on medium speed.
- Add the egg, followed by the applesauce and vanilla extract, mixing until combined.
- Stir in the flour mixture and oats by hand until just combined, then fold in the chocolate chips.
- Drop heaping tablespoonfuls of dough onto the prepared baking sheets, flattening each slightly.
- Bake for 10-12 minutes, or until the edges are light brown.
- Let cookies cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container to keep fresh.
Notes
- Swap dark chocolate chips for raisins or nuts for variety.
- Use old-fashioned oats for a chewier texture.
- These cookies freeze well—store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 64 kcal
- Sugar: 5g
- Sodium: 55mg
- Fat: 1.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 5 mg