Low Calorie Double Chocolate Cookies: Only 34 Calories? Yes, Seriously
Ever craved a rich, fudgy cookie without the guilt trip? Low Calorie Double Chocolate Cookies deliver that dreamy chocolate hit at only 34 calories per cookie.
I promise, if you can handle a tad of kitchen chaos, you’ll be munching on these guilt-free treats faster than you can say “more please.” Ready to rock your snack game?
Why You’ll Love These Cookies
Let’s be real: regular cookies pack a caloric punch that can ruin your day (and your diet). These cookies flip the script:
- Ultra-low calories: At only around 34 kcal per cookie, you can enjoy two (or three… hey, I won’t judge) for less than one standard chocolate chip cookie.
- Double chocolate delight: You still get that lush chocolate flavor from both cocoa and optional chips—no sad, bland bites here.
- Simple ingredients: No weird chemical names. You probably already have everything in your pantry.
- Customizable: Swap in sugar-free chocolate chips, make them vegan, or even gluten-free.
Ever wondered why you can’t find this magic in store-bought cookies? Exactly. So let’s do this DIY.
Ingredients You’ll Need
I keep my pantry ready for spontaneous baking sessions. Here’s what goes into my secret weapon:
- 1 cup all-purpose flour – or substitute a gluten-free blend if you must.
- 2 tablespoons unsweetened cocoa powder – the darker, the better for that deep chocolate vibe.
- 2 tablespoons zero-calorie brown sugar – yep, that sugar swap works wonders.
- ¼ cup unsweetened applesauce – magic binder, plus moisture without fat.
- 1 teaspoon vanilla extract – trust me, vanilla makes everything taste gourmet.
- 2–3 tablespoons water – just enough to bring the dough together.
- 2 tablespoons mini semi-sweet chocolate chips (optional) – because life’s short, YOLO.
Pro tip: For even lower sugar content, grab sugar-free chips. They cut sugar to almost zero.
Step-by-Step Instructions
1. Mix the Dry Ingredients
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk flour, cocoa powder, and zero-calorie brown sugar together until well combined.
- Add a pinch of salt if you like a little contrast.
2. Add the Wet Ingredients
- Stir in applesauce and vanilla.
- Gradually add water one tablespoon at a time until the dough sticks together but isn’t soupy.
- Fold in mini chocolate chips, if you dare. 🙂
3. Shape and Bake
- Line a baking sheet with parchment paper.
- Scoop out teaspoon-sized dough balls—aim for 16 cookies.
- Gently flatten each ball with your fingers or a spatula.
- Bake for 7–8 minutes, just until the edges set.
Note: These cookies won’t spread much, so don’t panic if they look tiny. They puff up beautifully!
Baking Tips and Tricks
- Chill the dough: Pop it in the fridge for 10–15 minutes to prevent spreading (though these barely spread anyway).
- Freeze for later: Scoop dough onto a tray, freeze solid, then stash in a bag—bake fresh bites whenever the craving hits.
- Salt is your friend: A light sprinkle of flaky sea salt on top amps up the chocolate flavor.
- Watch the time: Overbake by even a minute, and you’ll lose that soft, fudgy heart. Set a timer!
Recipe Variations
Want to shake things up? Try these twists:
- Vegan version: Use a flax “egg” (1 Tbsp ground flaxseed + 3 Tbsp water) instead of applesauce.
- Peanut butter swirl: Drop a tiny dollop of natural peanut butter onto each cookie before baking.
- Mocha magic: Add ¼ teaspoon instant espresso powder to the dry mix. Caffeine bonus!
- Minty fresh: Stir in a few drops of peppermint extract for a holiday vibe.
Which one sounds the most ridiculous? (No judgment if you pick them all.)
Nutritional Breakdown
I ran the numbers on these babies so you don’t have to break out the calculator:
| Nutrient | Per Cookie (approx.) |
|---|---|
| Calories | 34 kcal |
| Total Fat | 0.2 g |
| Saturated Fat | 0 g |
| Carbs | 8 g |
| Sugar | 1.5 g |
| Protein | 1 g |
FYI, if you go sugar-free on the chips, sugar drops to around 0.4 g per cookie. Sweet, right?
Why These Cookies Work
Ever tried sinking your teeth into a “healthy” cookie only to taste cardboard? I feel you. These cookies hit the perfect balance:
- Moist from applesauce, never dry.
- Chocolatey from cocoa and optional chips.
- Light enough to pop a few without ruining your day.
I’ve tested countless low-calorie experiments, and this one actually tastes like a treat—not a punishment.
Common Questions (FAQs)
Can I use whole wheat flour?
Absolutely! It adds a nuttier flavor and extra fiber. Your cookies might be slightly denser, but still delicious.
What’s the best sugar substitute?
I use a zero-calorie brown sugar alternative called All-Natural Sweet Bliss (no, I’m not sponsored). It mimics the molasses taste without calories.
How do I store these?
Keep them in an airtight container in the fridge for up to 2 weeks, or freeze for 1 month.
The Science Behind Low-Cal Baking
Wonder why applesauce works so well? It replaces fat (and calories) while retaining moisture. Cocoa powder adds rich flavor without oil. Zero-calorie sweeteners trick your taste buds into thinking you’re indulging—brilliant, right?
- Fat reduction: Applesauce stands in for butter or oil.
- Sugar swap: Zero-calorie sweeteners keep sweetness high, calories low.
- Structure: Flour and cocoa create the cookie framework.
Knowing the why makes you feel like a baking ninja. 🥷
Pairing Ideas
You didn’t think these cookies would go solo, did you? Here’s what I dunk mine in:
- Almond milk latte – caramel notes pair beautifully with dark cocoa.
- Green tea – the slight bitterness balances the sweet.
- Black coffee – classic, bold, zero-calorries.
- Plain Greek yogurt – trust me, it’s oddly satisfying.
Ever tried cookie and tea pairings? If not, you’re missing out!
Storage and Make-Ahead Prep
Life gets busy. Bake once, enjoy all week:
- Dough freezer hack: Scoop dough, freeze solid, then transfer to a bag. Bake straight from frozen—add a minute or two to the time.
- Cookie stashing: Store baked cookies in a zip-top bag with a paper towel to absorb moisture.
- Bulk bake: Double the batch and freeze half. You’ll thank yourself later.
Health Benefits (Yes, Seriously)
I’m not a dietitian, but I’ll call out the perks I see:
- Lower calorie intake compared to standard cookies.
- No added fats – applesauce replaces oil.
- Custom sugar control – you pick your sweetener.
- Satisfies cravings – helps curb junk-food binges.
Feeling virtuous yet? IMO, it’s the perfect balance.
Final Thoughts
So there you have it—your new go-to cookie recipe that lets you snack smarter without missing out on double chocolate decadence. I’ve been eating these for months (ok, maybe years), and they never disappoint.
Ready to bake? Grab that applesauce, preheat the oven, and let’s make the world a slightly sweeter, guilt-free place. Your taste buds (and your waistline) will thank you.
What are you waiting for? Go get your bake on! 🍪✨
Enjoyed this article? Drop a comment below and let me know how your cookies turned out! Or better yet, share your own twist—because in the cookie game, creativity wins every time.
