Low Calorie Vegan Cookies

 

Low Calorie Cookies

These low calorie cookies are soft, chewy, and full of chocolate chips, you won't believe they have less than 100 calories! No eggs, no butter, and no sugar needed, but you'd never tell!

CourseDessert

CuisineAmerican

Prep Time5 minutes

Cook Time10 minutes

Total Time15 minutes

Servings16 Cookies

Calories96kcal

AuthorArman

Ingredients

• 2 cups white whole wheat flour
• 2 tsp cornstarch
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup granulated sweetener of choice * See notes
• 1/2 cup unsweetened applesauce ** See notes
• 1/4 cup coconut oil melted
• 1 tsp vanilla extract
• 1 cup chocolate chips of choice

Instructions

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
• In a mixing bowl, add your flour, cornstarch, baking soda, baking powder, and salt, and mix well. In a separate bowl, whisk together the sweetener, applesauce, coconut oil, and vanilla extract, until combined. Gently stir through the dry ingredients until combined. Fold through the chocolate chips. If your cookie dough is too crumbly, add a few tablespoons of liquid to thin out.
• Form 16 balls of dough and place them onto the lined baking sheet. Bake the cookies for 10-12 minutes, until the edges just go slightly golden.
• Remove the cookies from the oven and let them cool for 10 minutes, before carefully transferring them to a wire rack to cool completely.

Notes

* I used swerve brown sugar but any granulated sweetener can be used. 

** For more buttery cookies, reduce the applesauce to 6 tablespoons and add 2 tablespoons of coconut oil. 

TO STORE: Cookies will keep at room temperature, covered, for up to 5 days. If you'd like them to keep longer, store them in the refrigerator and they will keep well for up to 2 weeks.

TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months. 

Nutrition

Serving: 1cookie | Calories: 96kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Sodium: 97mg | Potassium: 23mg | Fiber: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg | NET CARBS: 13g

Chocolate Chip Cookies

 

Ingredients

for 12 servings

• ½ cup sugar
• ¾ cup brown sugar, packed
• 1 teaspoon salt
• ½ cup coconut oil
• ¼ cup non-dairy milk
• 1 teaspoon vanilla extract
• 1 ½ cups flour
• ½ teaspoon baking soda
• 4 oz vegan semi-sweet chocolate, chunks
• 4 oz vegan dark chocolate, chunks

Preparation

1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
3. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
4. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
5. Fold in the chocolate chunks evenly.
6. Chill the dough for at least 30 minutes, or overnight.
7. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
8. Bake for 12-15 minutes, or until cookies just begin to brown.
9. Cool completely.
10. Enjoy!

One-bowl Blueberry Almond Breakfast Cookies

Recipe PDF

▸ ▹ Vegan, gluten-free, oil-free, refined sugar-free 

Yield: 10 cookies
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min

INGREDIENTS

1 ripe banana, peeled

2 Tbsp (30 g) almond butter

1/4 cup (60 mL) unsweetened applesauce 

1 tsp (5 mL) pure vanilla extract 

1/2 cup (70 g) raw almond flour*

3 Tbsp (40 g) ground flax seeds

1 Tbsp (10 g) chia seeds

1/2 (2.5 g) tsp baking soda

1/2 (2.5 g) tsp cinnamon

1/4 tsp salt

1+1/4 cup (110 g) rolled oats (GF if desired)

2 Tbsp (15 g) pumpkin seeds (optional)**

1/2 cup (50 g) frozen blueberries**

1/4 cup (40 g) dairy-free dark chocolate, coarsely chopped (or sub dairy-free chocolate chips)

Directions

1. Preheat the oven to 350 F/ 180 C and place a baking sheet on a cookie tray. 
2. Add the banana to a large bowl and mash well.  Then mix in the almond butter, applesauce and vanilla extract, whisking until well combined. Then add the almond flour, flax and chia seeds, mixing until well combined. Then one at a time, add the baking soda, cinnamon, and salt stirring after each addition. Stir in the oats and pumpkin seeds until well combined. Finally, gently fold in the blueberries and chocolate. 
3. Using your hands, form a ball out of the ‘dough’ and place on the cookie sheet, gently pressing it down to flatten. Repeat until finished. Space evenly apart and bake for 15 minutes, or until lightly golden. Remove from the oven and let cool for 2 minutes before transferring to a cooling rack to cool completely. Enjoy!

Notes

1. *To make the almond flour, I simply blended 1/2 cup (70 g) raw almonds in a food processor until a coarse flour-like consistency was formed. 
2. ** Variations: substitute the pumpkin seeds  for any other seed or dried fruit. Substitute the frozen berries for fresh, or try another type of berry altogether like raspberry or blackberry! 
3. Storage: store in an air-tight container on the counter for up to one day, or wrap individually and store in the freezer for up to two-months to enjoy as a grab-and-go breakfast or snack! Either re-heat to enjoy immediately or allow to defrost naturally if enjoying as a snack later in the day (takes 1-2 hours to defrost).

One-bowl Peanut Butter & Chocolate Oatmeal Cookies

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free 

Yield: 12 cookies
Prep Time: 5 min
Cook Time: 10-12 min
Total Time: 15 min

INGREDIENTS 

2 super ripe medium bananas

1.5 cups (140 g) quick oats* (GF if desired)

1/3 cup (85 g) peanut butter

2 Tbsp (30 g) dried cranberries, coarsely chopped

2 Tbsp (10 g) roasted shredded coconut flakes**

2 Tbsp (15 g) chopped dairy-free dark chocolate 

1/2 tsp (3 mL) pure vanilla extract

Directions

1. Preheat the oven to 350 F/ 180 C. 
2. Mash the bananas well in a large bowl. Then add the remaining ingredients and stir until well combined. 
3. Divide into 12, roll into balls and then press down to make a cookie shape. Place on a baking tray with baking paper. 
4. Bake for 10-12 minutes, or until the tops turn golden. 
5. Remove from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to cool completely. Note: that these cookies are meant to come out soft and chewy - not firm and crispy. Enjoy!

Notes

1. * If you don’t have quick oats, pulse regular rolled oats in a blender or food processor until coarsely chopped
2. ** If you don’t have roasted coconut flakes, just dry roast unsweetened shredded coconut flakes on a pan on high heat, stirring frequently until fragrant and lightly golden. 
3. Variations: substitute the peanut butter for any other nut butter. Substitute the dried cranberries for any other chopped dried fruit. Substitute the coconut flakes for any seeds or more chocolate. 
4. Storage: store in an air-tight container in the fridge for up to two days, store in the freezer individually wrapped or in an airtight container for up to 2 months.