Finally, an oatmeal chocolate chip cookie with just one point! An oatmeal chocolate chip cookie will typically have at least 150 calories each (about seven points). In fact, one oatmeal cookie from Potbelly’s has 420 calories! For our Best One-Point Oatmeal Chocolate Chip Cookie, we’ve removed the calories and kept the chewy, chocolatey wholesome goodness. Each cookie is about 50 calories and one point!
Now, these cookies are not mini versions of a typical oatmeal chocolate chip cookie. Our recipe for this healthy oatmeal chocolate chip cookie makes 18 cookies. At about two inches in diameter, each cookie has chocolate chips in per bite. You can freeze your baked batches and enjoy one on a daily basis to still stay within your calorie or point allotment.
How did we make such a delicious cookie for one point? We’ve substituted the sugar and fat with bananas and applesauce. All the ingredients for our Best One-Point Oatmeal Chocolate Chip Cookie are wholesome, healthy and delicious. Check out our other sweet treat recipes: Oatmeal Banana Chocolate Chip Muffins and One-Point Mini Brownie Bites.
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The Best One-Point Oatmeal Chocolate Chip Cookie
Fantastic! Finally, a cookie that won't tilt the scale. The Best One-Point Oatmeal Chocolate Chip Cookie takes like a chewy oatmeal chocolate chip cookie without all the sugar, fat, calories and points! Enjoy each one for one point and 50 calories.
- 2 bananas, overripened
- 1-1/4 cup oatmeal, uncooked, dry
- 2 egg whites
- 2 tbsp applesauce, unsweetened
- 1 tsp vanilla extract
- 1 tsp cinnamon, ground
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup mini chocolate chips
Preheat oven to 350° F.
Layer cookie sheet with parchment paper or release-free foil. Cover lightly with cooking spray and set aside while preparing the cookie dough.
In a medium-large bowl, remove skin and mash bananas thoroughly.
Add all remaining ingredients, except mini chocolate chips.
Gently stir in mini chocolate chips.
Take a tablespoon and scoop into the cookie dough. Drop by rounded tablespoons onto cookie sheet.
Bake for approximately 20 minutes, until slightly browned.
Remove from sheet and let cool for 30 minutes. Store in air-tight bag or container. Freezes well.