These chewy, Oatmeal Chocolate Chip Cookies are moist and made lighter by swapping out most of the butter for applesauce!
Equipment
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2 baking sheets
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silpat or silicone mat
Ingredients
- 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)
Instructions
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Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
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In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
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Add the egg, followed by the applesauce and vanilla extract.
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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.
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Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this).
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Bake for about 10-12 minutes, or until cookies become light brown at the edges.
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Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
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Store in an airtight container so you don’t eat them all in one sitting!
Notes
Makes about 30 cookies roughly 1 tbsp each.
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See notes and swaps above.
Nutrition
Serving: 1cookie, Calories: 95kcal, Carbohydrates: 17g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Fiber: 1g, Sugar: 9g
– W–W Points: 3
