Healthier Oatmeal Chocolate Chip Cookies

Healthier Oatmeal Chocolate-Chip Cookies
source: adapted from Nick Malgieri’s Perfect Light Desserts

These cookies are a healthier alternative to your standard chocolate-chip cookies. Olive oil and applesauce contribute to the moistness of this cookie. The resulting cookies are soft and a bit chewy, with a texture reminiscent of a scone. Since these are butter-free and low fat, they lack the richness of other cookies, but they’re still very delicious! This recipe is super quick and easy—you’ll just need one bowl for the entire recipe, and there aren’t many dishes to wash afterwards, either.

Makes about 36 cookies
Prep time: 10-15 minutes
Bake time: 10 minutes/batch

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons olive oil (or softened butter)
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1 large egg
1/4 cup (4 tbsp) unsweetened applesauce
1 teaspoon vanilla extract
1 1/3 cups rolled oats (not instant)
1/2 cup chocolate chips (or raisins, cranberries, etc).

Baking pans
Parchment paper
Measuring cups
Measuring spoons
Mixing bowl

1. Preheat oven to 375 degrees.
2. Mix brown sugar and granulated sugar with olive oil, egg and applesauce.
3. Add baking powder, baking soda, salt, and vanilla and mix.
4. Stir in flour and oats.
5. Mix in chocolate chips. Add more as desired.
6. Using a tablespoon or teaspoon, drop the mixture about 1-2 inches apart on baking sheets. Cookies will spread slightly when baking.
7. Bake about 10-12 minutes, until the cookies look a bit dull on the surface (versus shiny). The longer you bake them, the crunchier they get.
8. Let cookies cool before removing from pan. Use a fork to help remove warm cookies. Melted chocolate can burn!
9. Storage: Once cool, store the cookies in an airtight container at room temperature.

Speed tips

  • Use parchment paper—it’s non-stick and doesn’t have to be greased. Once you’re done, just recycle or compost it, and you have a clean pan.
  • If you are using parchment paper, you can remove the paper and cookies from the pan together and let them cool on the counter. This frees up the pan for another piece of parchment paper and cookies.)
  • To minimize dishwashing, I’d suggest the following
  • Use a tablespoon measure for the oil and applesauce. Reuse to scoop cookies. Wash with soap.
  • Measure out baking powder, baking soda, and salt before the vanilla. Then, rinse the teaspoon measure immediately.
  • Measure dry ingredients, then rinse out the measuring cup.
  • Use a spatula to scrape everything off the mixing bowl.