These reduced fat, healthy (ish) chocolate chip cookies still have the amazing nuttiness of browned butter while being a better-for-you choice. They’re soft, sweet, and finished with a pinch of fancy sea salt.
Many bakers say this, but once you’ve started making sweet with browned butter it is hard to turn back. Browned butter is rich and nutty. Especially when used in cookies it adds this warmth and richness that can only be described as addictive. Sometimes I make full fat browned butter cookies, but other times when I want to be healthier I choose this reduced-fat version instead.
These healthy chocolate chip cookies still use browned butter, half the amount, substituting the remainder with applesauce. In addition, it uses a less sugar than a typical chocolate chip cookie recipe would. That way, you still get some of the amazing flavors of browned butter chocolate chip cookies, but just a lightened up version.
I’m all about being honest in my writing though and will say that nothing beats a true, full-fat browned butter cookie. Especially fresh out of the oven and topped with flaky sea salt!
Now with that disclaimer being out of the way, I wanted to share my recipe for a healthier version of the world’s best chocolate chip cookies! It’s still delicious, easy-to-make, and perfect to share with friends and family. 🙂
What You Will Need
- Butter
- Applesauce (unsweetened)
- Brown Sugar & White Sugar
- 1 Large Egg, at room temperature
- Vanilla Extract
- Flour
- Baking Soda
- Cinnamon (Cinnamon adds lots of depth in flavor)
- Sea Salt
- Dark Chocolate Chips (Ghirardelli or Guittard are my favorites)
Read These Tips & Tricks Before You Begin
- Temperature: This is very important so I’m going to capitalize and bold the worlds VERY IMPORTANT. Make sure that all of your ingredients are at room temperature. The main ones I’m thinking of are the egg and applesauce (if you’re using some that has been stored in the fridge). Imagine taking the time to make this amazing browned butter, only to harden it back up and split all of the oils with cold ingredients. Not fun right? From personal experience, save yourself the heartache and use room temperature ingredients.
- Chilling: While I’m just as impatient as the next person and admittedly don’t always chill my cookie dough when I should (don’t tell), this is one recipe where I always do it. Chilling the dough is like marinates it to produce a richer and sweeter flavor. Try to chill for at least 1 hour but overnight is better. It’s worth the wait–I promise.
I hope you enjoy these browned butter healthy chocolate chip cookies! If you make them, I would love for you to give them a rating, or tag me on Instagram @toppedwithhoney. Bon appetit!
Reduced Fat Browned Butter Chocolate Chip Cookies
Ingredients
- 4 Tbsp Butter
- 2 Tbsp Applesauce, Room Temperature
- ½ Cup Light Brown Sugar
- 2 Tbsp White Sugar
- 1 Large Egg, Room Temperature
- 1 Tsp Vanilla Extract
- 1¼ Cups All-Purpose Flour
- ½ Tsp Baking Soda
- ¼ Tsp Ground Cinnamon
- ¼ Tsp Sea Salt
- ½ Cup Dark Chocolate Chips
- Flaky Sea Salt, Such as Maldon, For Topping
Instructions
- Make the browned butter by placing the 4 tbsp of butter into a small pot or pan over medium heat. Using a wooden spoon or rubber spatula, stir the butter as it melts. The butter will bubble, crackle, and then foam, but continue stirring. After a few minutes, the crackling will stop and the foam will subside a little. Continue stirring and watch for the butter to turn a lovely golden amber color and for brown specks to appear. It will smell very nutty and rich. Once you start seeing the brown specks, remove it from heat immediately and pour into a separate bowl to prevent any burning.
- Let the browned butter cool completely.
- While the butter is cooling, combine the flour, baking soda, cinnamon, and salt in a medium size bowl and set aside.
- Once your butter has cooled, pour it into the bowl of a stand mixer with the paddle attachment. Add the applesauce, brown sugar, and white sugar and beat together on medium-high speed until smooth (roughly 1 minute).
- Add the egg and vanilla and continue beating until creamy.
- Take the flour mixture you had set aside and add it to the wet ingredients. Mix it all together on low speed until everything is just combined. Make sure to only mix until you stop seeing streaks of white from the flour. The batter will be very soft.
- Fold in the chocolate chips until they are evenly distributed.
- Transfer the batter to a bowl (the one you mixed the flour in works great), cover, and let it chill for at least an hour. Even better if you chill it overnight! Though if you're anything like me and hate waiting, an hour will suffice 😉
- When you're ready to bake the cookies, preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop 1"-1½" balls of dough onto the cookie sheet, making sure to leave at least 2" of space between each cookie as they will spread out some while baking.
- Bake for 12-14 minute, or until the edges start turning golden brown. It's okay if the middles still look pale, as the cookies will continue browning as they cool.
- Let the cookies cool down for 5 minutes, and then enjoy them warm or transfer to a rack to cool completely. Enjoy!
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