LowER Fat Chocolate Chip Cookies Recipe (Best in 2021?)

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Why would someone want a recipe for lower fat chocolate chip cookies? If you’re going to eat a cookie, why not enjoy it? I understand both sides of the fence on this sentiment. But can there be a low fat chocolate chip cookies option that is both healthy and delicious? I Say so! My tofu chocolate chip cookies may change your mind about “healthy” cookies.

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 Now days people are becoming more and more conscious of what they eat, and what they put in their body in general. In my opinion, we should all be a bit more conscious of what we are eating. Just because something is edible, doesn’t mean you should eat it!

I tried making a cookie with absolutely no fat at all, but after multiple tries, I realized that I wasn’t going to make a recipe that was Freshvegplate.com quality.  So, this idea evolved into the lower fat chocolate chip cookies recipe! I have got to say, it is so dang good!


Low Fat Chocolate Chip Cookies Ingredients

Refined Coconut Oil

Cookies have to have some type of fat, and these tofu chocolate chip cookies are no exception. Refined coconut oil is a must due to lack coconut flavor. Unless you want your cookies to taste like coconut then I would get refined coconut oil.

I would buy Nutiva Refined Coconut Oil. This is a very solid product, and they have a bunch of customer reviews to back up their product.

You can get refined coconut oil at any health food store, or you can buy on amazon.

Silken Tofu

Traditional tofu has all of the whey pressed out of it making it a firm product. Silken tofu is an unpressed or squeezed product, meaning they whey is never separated from the actual solids.  This results in a creamy and velvety end results that translates into your recipes.

I like to use Mori-Nu Silken Tofu. This is a popular brand and they have grown to become a trusted name in the community.

You can get refined coconut oil at any health food store, or you can buy on amazon.

Flour

I use AP flour in this recipe, ap flour gives the recipe structure without adding other elements like baking soda and baking powder. I like to tweak these ingredients for each recipe.

For Gluten-Free: There is an awesome product that you can switch out the flour (1:1 ratio) in any recipe for gluten free flour and there is no experimentation involved. It’s called Bobs Red Mill 1-to-1 Baking Flour. Its literally this easy. You can get this product of Amazon here!

Salt and Sugars

I like to use a mix of sugars because they serve different purposes. White sugar helps with caramelization on the cookie, which translates to crispiness. While brown sugar adds moisture helping the cookie with achieving a softer texture. Sugars in general help these lower fat chocolate chip cookies spread as the sugar melts in the oven.

A tiny bit of salt helps out any recipe, including these tofu chocolate chip cookies. Salt reacts with your taste buds in a way that other things just can’t. This is what elevates flavors and separates ok recipes from awesome recipes.

Baking Soda and Cornstarch

For this particular recipe for low fat chocolate chip cookies these ingredients help with structure, rising, and texture. Adding cornstarch to the mix ensures the cookie with have a beautifully soft and moist texture. In my opinion, this is vital in a homemade cookie.

Other Flavorings

  • Vanilla Extract: Adds a layer of flavor you wouldn’t get any where else. Vanilla extract is an extension of the base layer of flavor.
  • Vegan Chocolate Chips: I like to use two different types of vegan chocolate chips in this cookie. You can use these brands listed below for the low fat versions you want from this recipe. If you don’t have them already…. 

Buy Low Fat Dark Chocolate Chips off Amazon

Buy Low Fat Semi-Sweet Chocolate Chips off Amazon

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How To Make Lower Fat Chocolate Chip Cookies?

This recipe uses a unique iteration of the creaming method in which you cream the refined coconut oil with sugars, salt, and silken tofu. This makes the creaminess of the lower fat chocolate chip cookies locked from the beginning. The vanilla extract quickly follows, but make sure you add it after the silken tofu is emulsified in.

In a separate mixing bowl, you simply combine all the dry ingredients. Mixing these ingredients thoroughly ensures even distribution throughout your cookies.  Then you take the dry mixture, and fold into the wet mixture.  

Lastly, you fold in the chocolate chips. Being mindful not to over mix, you want to get the chocolate chips dispersed as best you can.  Then you chill the dough before portioning, do this for about 45 minutes.

Once the dough is chilled, the next steps are like any other recipe.  You simply portion the dough and bake it off! Once the cookies come out of the oven and they cool, they are ready to eat!

Standardized Method

  1. In a mixing bowl combine coconut oil, sugars, and salt and whisk thoroughly.
  2. Now whisk in the silken tofu and vanilla extract. Continually whisk until smooth.
  3. Now we are going to combine flour, baking soda, and cornstarch and sift into the batter. Mix thoroughly.
  4. Fold the chocolate chunks into the batter setting some aside for when the cookies come out of the oven.
  5. Place the dough into the fridge and chill for at least 45 minutes. This step is very important. Be sure to chill the dough all the way or it will break in the oven.
  6. Preheat oven to 350°F (180°C).
  7. After the dough is chilled, pull dough out of the fridge and scoop into balls. Place the balls onto a tray lined with paper or a silicone mat a few inches apart.
  8. Place into oven and bake for 12 minutes and check. If the cookies need to brown on top, continue baking a minute at a time until they are just done.
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Low Fat Chocolate Chip Cookies FAQs

Can I substitute the refined coconut oil for vegan butter?

Yes, you can. The recipe will definitely work. Doing this will raise the fat content of the cookies a little though.

Why do my tofu chocolate chip cookies come out flat?

They come out flat because the refined coconut oil melted in the oven before the cookie developed structure. To fix this make sure you cool the dough down all the way before you portion it. 

If it takes you a while to scoop the dough, then place it back in the fridge once more to get it cool.

Why are my lower fat chocolate chip cookies not flattening?

The most common reason this happens is because there is too much flour. To measure precisely, use a spoon to scoop flour into the measuring cup and level it off. You can also use a kitchen scale to measure ingredients in the most precise fashion.

Why are my cookies raw in the middle?

Chances are your oven temp is too high. The most common temperature to cook any cookie is 350 F. You could even use 325 F.

What can I do with undercooked low fat chocolate chip cookies?

The best thing to do if you undercook lower fat chocolate chip cookies is to bake them at 275-300 F.  The cookies will get a little more color but nothing crazy.

How long do low fat chocolate chip cookies last in the fridge?

Up to one week!

tofu chocolate chip cookies

Lower Fat Chocolate Chip Cookies Tricks and Tips

Scooping

Use the right kind of scoop for the right look. If you want uniform cookies use a scoop. If you want more rustic style cookies, then use a spoon. If you use a spoon, it will be wise to use two so you can scrape one with the other.

Dip your scooping device, which ever you choose, in vegetable oil or you can use pan spray. This trick will help the batter release seamlessly. You always want to put the same amount for each cookie as well. I like to measure my portions with a scoop or by weight. This will ensure they have a fighting chance to bake evenly. 

Creaming

This process aerates your fat, subsequentially making a softer cookie. Creaming is the process of whisking your sugars into the fat of the recipes. For this recipe for lower fat chocolate chip cookies, make sure your coconut oil doesn’t melt or it will break, and you will have to start over.

Once you get the silken tofu emulsified in, it will act as a stabilizer. This will give you a little more time to get your recipe together.  

Chill Factor

This is super important to prevent over spreading. Chill the dough for an hour (depending on size of dough) before baking. The reason you want to do this is because if the dough is warm going into the oven it starts to spread sooner, leaving you with thin and over-cooked cookies. Chill before baking, and they spread less and have a good thickness to them.

Baking

When it comes to baking the temperature is crucial, wait until your oven is pre-heated don’t rush. As far as the time, these are guidelines. The time depends on your size and dough, you got to pay attention to hit that sweet spot. I set timers for every two minutes to check mine…. I’m kind of forgetful.

A general rule of thumb for doneness, especially with these low fat chocolate chip cookies. Once the crest of the cookie (its highest peak) starts to brown, its done.

Freezing

Like to have all your ducks in a row? Make this tofu chocolate chip cookie dough ahead of time. After you chill the dough down for an hour and portion, place them on a cold tray and freeze them. You can freeze this cookie dough for up to 3 months!

Once frozen you can transfer them to a bag to save space. Now, you could whip up cookies within an hour if you wanted. I wouldn’t make that a habit though, or you would have people at your house all the time!!

Equipment Needed

Measuring cups

Measuring spoons

1 mixing bowl

1 whisk

1 stand mixer

1 cookie scoop

1 baking sheet

Parchment paper

Lower fat chocolate chip cookies on a wooden table

Lower Fat Chocolate Chip Cookies Recipe

Chef Mason Bostwick
For a low fat vegan cookie, these are the bomb! Nobody will know the difference. This is my go to lower fat chocolate chip cookies recipe!
Prep Time 10 mins
Cook Time 12 mins
Total Time 23 mins
Course Dessert, Snack
Cuisine American, Vegan
Servings 10 servings

Ingredients
  

  • ½ Cup Sugar
  • ¾ Cup Dark brown sugar, packed
  • 1 teaspoon Salt
  • ½ Cup Refined Coconut Oil, Melted
  • ¼ Cup Silken Tofu
  • 1 teaspoon Vanilla Extract
  • 1 ½ Cups All-Purpose Flour or Bobs 1-to-1 Gluten-Free Flour
  • ½ teaspoon Baking Soda
  • 1 teaspoon Cornstarch
  • ½ Cup Vegan Semi-sweet Chocolate
  • ½ Cup Vegan Dark Chocolate

Instructions
 

  • In a mixing bowl combine coconut oil, sugars, and salt and whisk thoroughly.
  • Now whisk in the silken tofu and vanilla extract. Continually whisk until smooth.
  • Now we are going to combine flour, baking soda, and cornstarch and sift into the batter. Mix thoroughly.
  • Fold the chocolate chunks into the batter setting some aside for when the cookies come out of the oven.
  • Place the dough into the fridge and chill for at least 45 minutes. This step is very important. Be sure to chill the dough all the way or it will break in the oven.
  • Preheat oven to 350°F (180°C).
  • After the dough is chilled, pull dough out of the fridge and scoop into balls. Place the balls onto a tray lined with paper or a silicone mat a few inches apart.
  • Place into oven and bake for 12 minutes and check. If the cookies need to brown on top, continue baking a minute at a time until they are just done.
  • When the cookies come out, press a few more chocolate chunks onto the tops of the cookies.
  • Cool down on the tray for 5 minutes.  Then transfer to a wire tray for optimal cooling.
  • Store in an airtight container or bag once completely cool.
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Amounts in Grams

½            Cup (100 grams)             Sugar

¾            Cup (150 grams)               Dark brown sugar, packed

1             teaspoon                           Salt

½            Cup (105 grams)               Refined Coconut Oil, Melted

¼            Cup (60ml)                         Silken Tofu

1             teaspoon                            Vanilla Extract

1 ½         Cups (188 grams)             All-Purpose Flour or Bobs 1-to-1 Gluten-Free Flour

½            teaspoon                            Baking Soda

1             teaspoon                            Cornstarch

½            Cup (88 grams)                 Vegan Semi-sweet Chocolate

½            Cup (88 grams)                 Vegan Dark Chocolate

If you like these LowER Fat Chocolate Chip Cookies, check out some of my other vegan cookie recipes! 

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