8 Low Calorie Cookie Recipes That Taste Like Cheat Day

By Brandon D / October 7, 2025

Craving cookies without the calorie crash? You’re in the right kitchen. These eight low calorie cookie recipes deliver the sweet, cozy, bite-sized joy you want—without the sugar hangover or the butter avalanche.

We’re talking crispy edges, chewy centers, warm spices, chocolate moments, and a few smart swaps that no one will notice. Each recipe clocks in light, but brings max flavor. Bake a batch for meal prep, after-dinner treats, or that 3 p.m. “I deserve this” moment. Ready to preheat?

1. Chewy Almond Flour Chocolate Chip Minis That Hit the Spot

These mini cookies are brownie-meets-biscuit in the best way. They’re small, chewy, and studded with dark chocolate—but still light enough to enjoy two (or three). Almond flour keeps them tender, Greek yogurt adds moisture, and a pinch of espresso deepens the chocolate vibe.

Ingredients:

• 1 cup fine almond flour
• 2 tbsp oat flour (or all-purpose flour)
• 1/4 tsp baking soda
• 1/8 tsp fine sea salt
• 3 tbsp granulated monk fruit sweetener (or sugar)
• 2 tbsp unsweetened applesauce
• 2 tbsp plain nonfat Greek yogurt
• 1 tsp vanilla extract
• 1/4 tsp espresso powder (optional but great)
• 2 tbsp mini dark chocolate chips
• 1 tsp melted coconut oil (optional, for extra chew)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. In a bowl, whisk almond flour, oat flour, baking soda, salt, and sweetener.
3. Stir in applesauce, Greek yogurt, vanilla, espresso powder, and coconut oil until a soft dough forms.
4. Fold in mini chocolate chips.
5. Scoop heaping teaspoons onto the sheet (about 18–20 minis). Flatten slightly with damp fingers.
6. Bake 8–10 minutes, until edges are lightly golden. Cool on the pan 5 minutes, then transfer to a rack.

Serve with cold milk or crumble over yogurt. Swap chocolate chips for cacao nibs if you want a barely-sweet crunch. Pro tip: chill the dough 15 minutes for thicker, chewier cookies.

2. Cinnamon Roll Snickerdoodles With a Creamy Yogurt Drizzle

These snickerdoodles taste like a cinnamon roll’s lighter cousin. They’re soft, spiced, and rolled in a cinnamon “sugar” that caramelizes just a touch in the oven. The yogurt drizzle is the extra you didn’t know you needed—low calorie, high cozy.

Ingredients:

• 3/4 cup white whole wheat flour
• 1/4 cup oat flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/3 cup granulated monk fruit or coconut sugar
• 1 egg white
• 2 tbsp light butter or 1 tbsp melted coconut oil
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract

For rolling:

• 2 tsp monk fruit sweetener (or sugar)
• 1 tsp cinnamon

Drizzle:

• 3 tbsp plain nonfat Greek yogurt
• 1 tsp powdered sugar or powdered sweetener
• 1/4 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Mix flours, baking powder, baking soda, salt, cinnamon, and sweetener.
3. Whisk egg white, melted butter/oil, applesauce, and vanilla. Stir into dry ingredients to form a soft dough.
4. Combine rolling sweetener and cinnamon. Scoop tablespoon-sized balls and roll in the mix. Place on the sheet and press slightly.
5. Bake 8–9 minutes until set but soft. Cool completely.
6. Whisk yogurt, powdered sweetener, and vanilla. Drizzle over cooled cookies.

Great with coffee or tea. Add orange zest for a holiday twist or swap the drizzle for a dusting of cinnamon if you’re in a rush. For extra chew, underbake by a minute.

3. One-Bowl Lemon Poppy Seed Clouds

Bright, lemony, and ridiculously fluffy, these cookies are like sunshine in snack form. They come together in one bowl with pantry staples and bake up with soft centers and crisp edges. Low calorie, high zing.

Ingredients:

• 1 cup white whole wheat flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp fine sea salt
• 1/3 cup granulated monk fruit sweetener (or sugar)
• 2 tbsp light butter, softened (or 1 1/2 tbsp olive oil)
• 1/4 cup plain nonfat Greek yogurt
• 1 large egg
• Zest of 1 large lemon
• 1 1/2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp poppy seeds

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
2. In a bowl, whisk butter/oil with sweetener until sandy. Add yogurt, egg, lemon zest, lemon juice, and vanilla; whisk smooth.
3. Stir in flour, baking powder, baking soda, salt, and poppy seeds until just combined.
4. Scoop 12–14 mounds. Bake 9–11 minutes till edges lightly golden and centers soft.
5. Cool on pan 5 minutes, then transfer to a rack.

Dust with a whisper of powdered sugar if you like. Swap poppy seeds for chia seeds or add blueberries for a muffin-cookie mashup. They’re amazing chilled, too—lemon flavor pops even more.

4. Flourless Peanut Butter Oat Bites With Dark Chocolate Drizzle

Three cheers for a flourless cookie that still feels indulgent. Rolled oats bring texture, peanut butter gives protein and flavor, and a light chocolate drizzle makes them look like a bakery treat. They’re naturally sweetened and super satisfying.

Ingredients:

• 3/4 cup quick oats
• 1/2 cup natural peanut butter (well stirred)
• 1/4 cup maple syrup or honey
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• Pinch of salt
• 1 oz dark chocolate, melted (for drizzle)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. In a bowl, stir peanut butter, maple syrup, egg, vanilla, baking soda, and salt until smooth.
3. Fold in oats until a thick dough forms. Rest 5 minutes to hydrate.
4. Scoop 12 cookies and slightly flatten with a fork.
5. Bake 8–10 minutes until set at the edges. Cool completely.
6. Drizzle with melted dark chocolate. Let set.

Use almond or sunflower seed butter to switch it up. Add mini chocolate chips or chopped peanuts for crunch. These freeze beautifully—thaw 5 minutes and enjoy.

5. Cocoa Banana Breakfast Cookies You’ll Want All Day

These soft, cocoa-rich cookies taste like chocolate banana bread but lighter. They’re naturally sweet from ripe banana, with oats for fiber and a sprinkle of chocolate chips to keep it fun. Perfect for breakfast-on-the-go or that late-night sweet tooth.

Ingredients:

• 1 large ripe banana, mashed (about 1/2 cup)
• 1/4 cup unsweetened applesauce
• 1 large egg white
• 1 tsp vanilla extract
• 3/4 cup quick oats
• 2 tbsp oat flour (or almond flour)
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• Pinch of salt
• 1–2 tbsp mini chocolate chips (optional)

Instructions:

1. Heat oven to 350°F (175°C). Line a baking sheet with parchment.
2. In a bowl, whisk banana, applesauce, egg white, and vanilla.
3. Add oats, oat flour, cocoa, baking powder, and salt; stir to combine. Fold in chocolate chips if using. Rest 5 minutes.
4. Scoop 10–12 cookies and flatten slightly. Bake 10–12 minutes until set.
5. Cool on a rack. They’ll stay soft and cake-like.

Mix in chopped walnuts or a pinch of cinnamon. Want extra chocolate flavor without extra sugar? Add 1/4 tsp espresso powder. Store chilled for a fudgier texture.

6. Vanilla Almond Biscotti That Won’t Break Your Diet

Crunchy, dunkable, and classy—this biscotti is the coffee date your afternoon deserves. It’s toasted twice for that classic snap, but made lighter with less fat and just enough sweetness. Almond and vanilla keep the flavor pure and cozy.

Ingredients:

• 1 cup white whole wheat flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/3 cup granulated monk fruit sweetener (or sugar)
• 1 large egg
• 1 large egg white
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup sliced almonds

Instructions:

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
2. Whisk flours, baking powder, salt, and sweetener.
3. In another bowl, whisk egg, egg white, vanilla, and almond extract. Stir wet into dry until a thick dough forms. Fold in almonds.
4. With damp hands, shape dough into a 10-inch by 3-inch log. Flatten slightly.
5. Bake 22–25 minutes until lightly golden. Cool 10 minutes. Reduce oven to 300°F (150°C).
6. Slice the log into 1/2-inch slices on the diagonal. Lay cut-side down and bake 8–10 minutes per side until crisp.

Dip ends in a thin layer of melted dark chocolate if you’ve got a few calories to spare. Swap almonds for pistachios or add orange zest for a café vibe. Store uncovered the first day to keep that crunch.

7. Soft Pumpkin Spice Cookies With Maple Kiss

Imagine pumpkin pie and a snickerdoodle became BFFs. These cookies are soft, warmly spiced, and lightly sweet with a whisper of maple. They’re low calorie but absolutely not low flavor—perfect for fall, or whenever your soul wants sweater weather.

Ingredients:

• 3/4 cup white whole wheat flour
• 1/4 cup oat flour
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/3 cup granulated monk fruit sweetener (or coconut sugar)
• 1/2 cup pumpkin puree (not pie filling)
• 2 tbsp plain nonfat Greek yogurt
• 1 tbsp maple syrup
• 1 egg white
• 1 tsp vanilla extract

Optional maple glaze:

• 1/4 cup powdered sugar or powdered sweetener
• 1–2 tsp maple syrup
• 1 tsp milk, as needed

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Whisk flours, spices, baking powder, baking soda, salt, and sweetener.
3. In another bowl, mix pumpkin, yogurt, maple syrup, egg white, and vanilla. Combine wet and dry just until smooth.
4. Scoop 12–14 cookies; they’ll be soft. Smooth tops with a damp spoon. Bake 10–12 minutes until set.
5. Cool, then whisk glaze ingredients and drizzle lightly.

Add mini chocolate chips or chopped pecans for texture. For extra spice, grate in fresh nutmeg. These are great chilled; the spices bloom overnight.

8. Crisp Coconut Oat Lace Cookies (Shockingly Light)

Thin, lacy, and buttery-tasting without the butter overload—these cookies feel fancy but are secretly simple. They spread into delicate rounds with crisp edges and a toasty coconut-oat flavor. One or two satisfy that “I need crunch” craving instantly.

Ingredients:

• 1/3 cup quick oats, lightly crushed
• 1/3 cup unsweetened shredded coconut
• 3 tbsp white whole wheat flour
• 1/4 tsp baking powder
• Pinch of salt
• 1/4 cup granulated monk fruit sweetener (or sugar)
• 2 tbsp light butter, melted (or 1 1/2 tbsp coconut oil)
• 2 tbsp unsweetened applesauce
• 1 tsp vanilla extract
• 2 tsp milk (as needed)

Instructions:

1. Heat oven to 350°F (175°C). Line 2 baking sheets with parchment or silicone mats.
2. Stir oats, coconut, flour, baking powder, salt, and sweetener.
3. Add melted butter/oil, applesauce, vanilla, and 1 tsp milk. Mix; add another tsp milk if crumbly. Batter should be sticky and loose.
4. Drop scant teaspoons spaced wide (they spread a lot). Bake 6–8 minutes, until edges are golden and centers set.
5. Cool on the pan completely for maximum crispness before lifting.

Dip half in dark chocolate for a showstopper moment. Add orange zest or a pinch of cardamom to change the mood. Store airtight with a paper towel to keep them crispy.

How to Keep Low Calorie Cookies Delicious

Quick strategy rundown to make every batch sing:

• Lean on moisture: Applesauce and Greek yogurt keep cookies tender with fewer fats.
• Boost flavor: Vanilla, citrus zest, espresso powder, and warm spices add oomph without calories.
• Mind the bake time: Low-fat doughs dry out fast—pull them when edges set but centers still look soft.
• Chill when needed: A 15–20 minute chill helps control spread and improves chew.
• Go mini: Smaller cookies mean built-in portion control with all the satisfaction.

Swaps and Add-Ins That Keep Calories Friendly

• Sweeteners: Monk fruit, stevia blends, or coconut sugar work well. Taste as you go—brands vary.
• Flours: White whole wheat, oat flour, and almond flour make great team players for texture and fiber.
• Chocolate: Mini chips give maximum coverage with less. Cacao nibs add crunch without melting.
• Fat: Light butter, a touch of coconut oil, or even tahini/almond butter for richness in small doses.
Texture:

Storage Tips

• Chewy cookies: Store in an airtight container with a slice of bread to keep moisture.
• Crispy cookies: Store airtight without added moisture; re-crisp in a low oven for a few minutes if needed.
• Freezing: Most of these freeze like champs. Freeze baked cookies between parchment or freeze dough scoops and bake from frozen, adding 1–2 minutes.

There you have it—eight low calorie cookie recipes that don’t taste like compromises. Pick one for tonight, stash a few for the week, and enjoy sweet moments without the side of guilt. Your oven’s ready; let’s make snack time the best time.