Oatmeal Chocolate Chip Cookies

These chewy, Oatmeal Chocolate Chip Cookies are moist and made lighter by swapping out most of the butter for applesauce!
PREP TIME:15minutes 
COOK TIME:15minutes 
TOTAL TIME:30minutes 
YIELD: 30 Cookies
COURSE: Dessert, Snack
CUISINE: American


  • 2 baking sheets
  • silpat or silicone mat


  • 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 apple sauce
  • 1/2 tsp vanilla extract
  • 2 cups quick oats (or old fashion oats)
  • 3/4 cup dark chocolate chips (I use Lily’s sugar free)


  • Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  • In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
  • Add the egg, followed by the applesauce and vanilla extract.
  • Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
  • Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this).
  • Bake for about 10-12 minutes, or until cookies become light brown at the edges.
  • Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
  • Store in an airtight container so you don’t eat them all in one sitting!


Makes about 30 cookies roughly 1 tbsp each.

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Serving: 1cookieCalories: 95kcalCarbohydrates: 17gProtein: 1gFat: 3gSaturated Fat: 1gFiber: 1gSugar: 9g
– W–W Points: 3
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