I decided to make up my own holiday:
Eat A Cookie Tuesday.
A holiday disguised as an excuse to eat more cookies is never a bad thing, right? And these absolutely irresistible cream cheese cookies are some of the softest, chewiest, lightest, and most delicious cookies ever to come out of my kitchen…
Yet they have just 40 calories… and less than 2 grams of fat each!
Try and stop at just one.
No seriously; try to stop at just one.
It isn’t possible.
A few weeks after first making the cookies, I got a text from a friend to whom I’d given the recipe. Apparently she’d brought a double batch into work, and one of her coworkers ate nine!
So this is what happens one day in February when when you find yourself with a container of cream cheese in the fridge, a bag of chocolate chips in the pantry, and a view through the window of weather so cold and rainy the thought of leaving your heated apartment—and your oversized flannel pajamas—never even crosses your mind.
Finally, a silver lining to miserable weather.
For more recipes: Over 50 Wholesomely Healthy Cookies Recipes
If you try them, be sure to post your pictures and tag me on facebook or instagram so I’ll be sure to see!
Chocolate Chip Cream Cheese Cookies
(makes 10-12)
Adapted from: Healthy Chocolate Chip Cookies
- 1/3 cup plus 1/4 cup oat flour OR just process rolled oats in a blender until you get a fine flour (70g)
- 1/8 tsp salt
- 1/4 tsp baking soda
- 2-5 tbsp chocolate chips, as desired
- 1/4 cup granulated sugar or xylitol (46g)
- 3 tbsp full-fat cream cheese, such as Tofutti (45g)
- 1/2 tsp pure vanilla extract
- 1 tbsp vegetable or melted coconut oil (12g)
Combine the first 5 ingredients in a deep bowl. In a cup, stir together the remaining 3 ingredients, gently heating if the cream cheese is too firm to stir. Pour wet into dry, then stir together and do not add extra liquid. It will look a bit dry, but keep stirring and scraping off the spoon as you stir. After a few minutes, it will moisten into a cookie dough batter. Form a big ball, then roll into cookie dough balls. Place balls on a plate and freeze at least 30 minutes (or up to a month). When ready to bake, preheat oven to 325 F and grease a cookie tray. Place balls on the tray, press down if desired, and bake 8 minutes—they will look quite underdone when they first come out, so do not even touch them for at least 10 minutes, during which time they will firm up.
Link Of The Day:
Hi…I just made these, and they were really tasty. But I have a stupid question. Was I supposed to use all oat flour when you said 1/3 plus 1/4 cup of oat flour, or was I supposed to use 1/3 regular flour and 1/4 of oat? My cookies didn’t look like yours, but they looked like tasty chocolate chip (and soft) hockey pucks.
Hmm I’ve done it both ways! With oat and with spelt flour. Did you use all oat? They look delicious!
Thanks, even though I left the photo on it’s side. Yes, I used all oat flour (Bob’s Red Mill), and they’re good, but since me or anyone in my family don’t have a celiac problem, I’m going to try it today with 1/3 cup of regular flour and 1/4 cup of oat to see if I can get a little rise out of them. All the foodie websites say you need regular flour to get them to spread and rise a little. Love to experiment since I got my handy dandy new Kitchen Aid Mixer. My sister won’t buy one because she said she might get fat with all the baked goods she’d make, but at least I’ll know whats going into mine, especially since I have a ridiculous sweet tooth.
OK Jason…I did what I said I was going to do, and they came out so much better. Still slightly chewy from the 1/4 c. of oat flour, but spread out more. However, After the 8 minutes she says to cook them, I added another 3. Let them sit for the recommended 10 minutes out of the oven and they’re excellent! Seems the longer they’re out, the more they firm up on the inside. But I’m extremely happy with the results…so the changes I made were using 1/3 c. regular flour and 1/4 c. of oat flour, and baked for a total of 11 minutes. In the photo, the 2 cookies off to the right by themselves were ones I didn’t push down with a spatula. No biggie, just slightly smaller diameter.
Thanks so much for the update! They look so good!!
Xylitol Is Highly Toxic to Dogs
Made the Chocolate Chip Cream Cheese Cookies today and just had my first one! OMG soooo good. Thank you for helping me with a low calorie delicious cookie.
How do I make it only be 40 calories per cookie? I keep adding up the recipe and it’s a lot more calories.
These cookies are one of my favourites and definitely the favourite cookie for my step-son and husband! Does it get any better than a chocolate chip cookie with cream cheese? I don’t think so! Thanks for the recipe!
Thank you so much for trying them 🙂
I made these using regular white flour, Kite Hill Cream cheese, and applesauce instead of oil. They were amazing! The consistency was spot on of marshmallow fluff! I am definitely going to make these again, the same way, and see if it turns out like that again. I hope it does!
I’d like to make these and ship them to my cousin who lives in New Mexico. Is it safe to ship them or do they need to be refrigerated?
Thanks!
These are similar to regular chocolate chip cookies, and they also have perishable cream cheese, so we’d definitely recommend overnight shipping and a cooler insert especially for somewhere hot. Hope it works well!