I bake these Low‑Calorie Double Chocolate Cookies when I want the indulgent taste of chocolate without derailing my calorie goals. They’re rich, fudgy, and manage to be just 34 calories per cookie — yes, seriously!
Why I’ll Love This Recipe
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I get the deep, satisfying chocolate flavor that fills that cookie craving, but with a fraction of the calories.
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Each cookie is bite-sized and perfectly portioned, so I don’t have to overthink calorie counting.
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It’s a clever cheat that feels indulgent but keeps my snacking light and guilt-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
I use these ingredients:
unsweetened or low-calorie chocolate or cocoa
low-calorie sweetener or sugar substitute
low-fat or fat-free binder (like egg white, applesauce, or Greek yogurt)
optional additions: mini chocolate chips or cocoa nibs (in small amounts)
Exact quantities weren’t specified in the pin snippet, so I create a balanced base inspired by low-fat chocolate cookie templates like those from The Spruce Eats (see sidebar).”
Directions
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I mix my cocoa or low-calorie chocolate base with a calorie-free or low-sugar sweetener.
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I add egg white (or my preferred low-fat binder) to bring everything together into a soft dough.
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Optionally, I fold in a small handful of mini chocolate chips or cocoa nibs for bursts of chocolate — keeping portions light to stay calorie-conscious.
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I form small, 1-inch balls (bite-size helps keep calories low), place them on a sheet, and bake until just set.
Servings and timing
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Prep & mixing: 5–10 minutes
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Bake time: 8–10 minutes per batch (adjust depending on cookie size)
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Total time: ~20 minutes including cooling
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Yield: Varies — generally, around 20–24 bite-size cookies
Variations
I experiment with healthier substitutions, like:
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Using unsweetened applesauce or Greek yogurt to reduce fat while keeping cookies tender.
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Swapping traditional sugar for monk fruit or stevia blends to hold sweetness without extra calories.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 3 days. If needed, I gently warm them in the microwave—just 5–10 seconds—to recapture that fresh-baked softness.
FAQs
Can these really be only 34 calories each?
They can — if the cookies are very small (bite-sized) and use low-calorie ingredients like substitutes for sugar and minimal fat.
What makes them low calorie?
Key is portion control: tiny size, low-fat ingredients (like egg whites instead of whole eggs or butter), and sweeteners that provide flavor without calories.
Can I use regular sugar?
Technically yes—but it’ll push calorie count up fast. Better to use a low-calorie sweetener or reduce sugar and add a calorie-free binder.
Will they taste dry?
They can feel slightly drier than classic cookies. A splash of applesauce, a dab of oil-free yogurt, or very small amount of skim milk helps keep them soft.
Conclusion
These Low‑Calorie Double Chocolate Cookies let me enjoy rich chocolate flavor without guilt. They’re small, efficient, and cleverly crafted to satisfy my sweet tooth while keeping calories in check. Would you like help adapting them for vegan diets, gluten-free flour alternatives, or swap ideas for home-friendly ingredients? I’m happy to help you fine-tune them!
Print
Low‑Calorie Double Chocolate Cookies
Description
Soft and chewy on the inside with a lightly crisp exterior—these rich double‑chocolate fudge bites deliver indulgence at approximately 76 calories per cookie, with just a handful of simple ingredients and vegan-friendly tweaks.
Ingredients
3 tablespoons all-purpose plain flour
2 tablespoons zero-calorie brown sugar (or equivalent granulated sweetener)
1 tablespoon unsweetened cocoa powder
⅛ teaspoon baking soda
30 g unsweetened applesauce (acts as binder, instead of eggs/fat)
1 teaspoon olive oil (or another neutral oil)
¼ teaspoon vanilla extract
10 g dark chocolate chips (optional: use sugar-free or vegan chips)
Instructions
Preheat your oven to 180°C (356°F).
In a bowl, mix together the dry ingredients: flour, sweetener, cocoa, and baking soda.
Add applesauce, oil, and vanilla; stir until a dough forms.
Fold in the chocolate chips.
Scoop into three equal cookie-sized balls; place on a lined baking tray.
Bake for 8 minutes, then let them cool on the tray for a few minutes before transferring to a rack—they’ll be quite soft but firm up as they cool.
- Category: Dessert
