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Stack of four chocolate chip cookies on a blue plate.
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The Best Low Sugar Chocolate Chip Cookies

These allergy-friendly cookies are made with oat and pumpkin seed flours, and they're lower in sugar thanks to a combination of stevia and coconut sugar.
Course Dessert
Cuisine American
Keyword Gluten-Free, Low sugar, Nut-free
Prep Time 10 minutes
Cook Time 10 minutes
10 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 160kcal

Ingredients

  • 1 cup oat flour
  • 1 cup pumpkin seed flour see Recipe Notes for how to make this
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ¼ cup semi-solid coconut oil (see Recipe Steps above for a photo)
  • ¼ cup coconut sugar
  • 2 teaspoons vanilla extract
  • 2 Tablespoons applesauce
  • 2 Tablespoons warm water
  • 15-20 drops liquid stevia
  • ¼ cup chopped chocolate or chocolate chips

Instructions

  • Preheat the oven to 350 degrees.
  • Begin with room temperature ingredients, as coconut oil clumps when cold.
  • Mix the dry ingredients in a large bowl (flours, baking powder, baking soda, and salt).
  • In a separate smaller bowl, whisk together the oil and sugar until well combined. Then, whisk in the vanilla, applesauce, milk, and stevia.
  • Add the oil/sugar mixture, as well as the chocolate, to the dry mix and stir until a batter forms.
  • Using a tablespoon, divide the batter into 12 and 'drop' the cookies onto a parchment paper-lined baking sheet.
  • Bake for 8-10 minutes or until edges are golden.
  • Let them sit for about 10 minutes to help them hold their shape.

Notes

Nutrition facts are based on using almond flour in lieu of pumpkin seed flour, as the latter was not available on the nutrition calculator I use.
Weight Watchers points: 7

Nutrition

Calories: 160kcal | Carbohydrates: 13.8g | Protein: 3.3g | Fat: 10.8g | Fiber: 1.9g | Sugar: 6.5g