Low-Calorie Chocolate Chip Cookies

Light, soft, and delicious cookies with fewer calories — yet still full of that classic chocolate chip flavor. Perfect as a quick dessert that fits easily into your daily calorie intake.

For best results, I recommend using a digital kitchen scale like Etekcity Digital Kitchen Scale for accurate measurements and a non-stick silicone baking mat to reduce the need for extra fat and prevent sticking.

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Ingredients (makes 14–16 cookies)

• 60 g softened butter
• 60 g Greek yogurt (2% or 5%)
• 50 g brown sugar
• 40 g erythritol (or xylitol) (I like using Swerve Granular Sweetener or Lakanto Monk Fruit Sweetener for a lower-calorie option)
• 1 egg (M)
• 1 tsp vanilla extract (a good-quality pure vanilla extract really makes a difference)
• 120 g all-purpose flour (I often use King Arthur All-Purpose Flour)
• 60 g whole wheat flour (Bob’s Red Mill Whole Wheat Flour works great)
• ½ tsp baking soda
• A pinch of salt
• 60 g dark chocolate chips (50–70% cocoa) (try Lily’s Sugar-Free Chocolate Chips or Ghirardelli Dark Chocolate Chips)

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Instructions

1. Preheat the oven to 180 °C (350 °F) and line your tray with an Amazon Basics Silicone Baking Mat to prevent sticking.
2. In a large bowl, mix the butter, Greek yogurt, brown sugar, and erythritol until smooth. Using a Hamilton Beach 6-Speed Electric Hand Mixer helps create a smoother dough..
3. Add the egg and vanilla extract, then mix again briefly.
4. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking soda, and salt.
5. Add the dry ingredients to the wet mixture and stir gently until just combined.
6. Fold in the chocolate chips.
7. Scoop small mounds of dough onto the tray using a cookie scoop (OXO Good Grips Medium Cookie Scoop) — this ensures all cookies are the same size, which means even baking and better portion control (great if you're tracking calories).
8. Bake for 9–11 minutes, until the edges turn lightly golden. A Nordic Ware Baking Sheet helps ensure even baking.
9. Let the cookies cool on the tray for 5 minutes, then transfer them to a cooling rack. 

Nutrition (per cookie, if you make 16)

• Calories: 78 kcal
• Carbs: 10–11 g
• Protein: 1.5 g
• Fat: 3.5 g

(Values may vary slightly based on ingredient brands.)

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Tips for Best Results

• For even fewer calories, you can use only erythritol, though the texture will be slightly softer.
• For a chewier texture, bake only until the edges just start to turn golden.
• If you want perfectly uniform cookies, a cookie scoop makes a big difference.
• The dough can be frozen — shape into balls and bake whenever you want fresh cookies.
• Store leftovers in airtight containers to keep them soft longer.

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