Bite-size mini chocolate chip cookies are delicious and made lighter by using healthier ingredients.
These Mini Chocolate Chip Cookies are a perfect small treat—easy to make and lighter than a traditional cookie. By swapping a few ingredients and keeping portions small, you can enjoy a delicious cookie with less guilt.
Mini Skinny Chocolate Chip Cookies
Creating a lighter chocolate chip cookie was simple: I adapted a favorite cookie recipe, replaced part of the sugar with a stevia-based sweetener, and made smaller cookies. The goal was to keep the familiar taste while trimming calories and fat where possible.
For this version I reduced the portion size and swapped a few ingredients for healthier alternatives, using applesauce in place of some oil and a stevia sweetener alongside brown sugar. The changes kept the texture and flavor enjoyable while lowering the overall calorie load per cookie.
The result is a bite-sized cookie that tastes just as good as the full-size version. My family loved them—one bite and they had no idea a calorie-free sweetener was used. That encouraged me to try natural stevia in more recipes moving forward.
How to Make Mini Chocolate Chip Cookies
These cookies are straightforward and child-friendly to prepare. For this recipe you will need:
- butter
- applesauce (or vegetable oil)
- brown sugar
- stevia-based sweetener
- 1 egg
- all-purpose flour
- baking powder
- baking soda
- salt
- vanilla extract
- chocolate chips
MIX. Start by combining the butter, applesauce and both sugars in a mixer until well blended.
ADD. Add the egg and beat until the mixture is light and fluffy. Stir in the vanilla, then add the dry ingredients and mix until combined. Fold in the chocolate chips.
BAKE. Roll the dough into 1–1½ inch balls, place on a greased or lined cookie sheet, press a few extra chocolate chips on top for appearance, and bake at 350°F (175°C) for 5–6 minutes.
The small size keeps baking time short and delivers soft, flavorful cookies that are easy to enjoy without overindulging.
Storing Tips
Make-ahead: The dough can be prepared ahead of time. Store it refrigerated until you’re ready to form the cookie balls. Let the dough sit at room temperature briefly before rolling if it’s very cold.
Storage: Once baked and cooled, store the cookies in a sealed container or Ziploc bag to keep them fresh.
Freezing: For best results, roll dough into individual balls, freeze them on a sheet pan, then transfer to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time if needed.
More tasty cookies:
- Cookies and Cream Cookies
- Turtle Thumbprint Cookies
- Cream Cheese Sugar Cookies
- Giant M&M Cookies
- Chewy Chocolate Chip Cookies
- Mini Peanut Butter Cookies
Mini Chocolate Chip Cookies Recipe
Ingredients
- 1/4 cup butter
- 1/4 cup applesauce (or 1/4 cup vegetable oil)
- 1/2 cup brown sugar
- 1/2 cup stevia-based sweetener
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips
Instructions
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Add butter, applesauce and sugars to your mixer and blend well.
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Add egg and beat until fluffy.
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Add vanilla and dry ingredients; mix until blended. Fold in chocolate chips.
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Roll dough into 1–1½ inch balls and place on a greased cookie sheet. Top with a few extra chips if desired.
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Bake at 350°F (175°C) for 5–6 minutes. Enjoy!
Nutrition
Carbohydrates: 13g ,
Fat: 2g
Nutrition information is automatically calculated and should be used as an approximation.