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:
Such fabulous cookies, I can imagine people can’t stop eating them!
Do you add chocolate chips at the end before the freeze or do you sprinkle a few on top of each before you bake? How many tbsp do you use? These look like something I need to make asap.
They are included in the “first 5 ingredients.” But you can always press a few into the tops as well/instead!
I got so many ideas from your blog. Thank you for the amazing recipes !
P.S. Have you tried making vegan nilla wafers ?
I have tried… unfortunately am still working on it!
This looks awesome! Would we be able to swap the oat flour for another gf blend or for straight coconut flour? Our daughter and I sadly both have a slight reaction to oats.
I have only tried with oat flour, but you can definitely experiment. Be sure to report back if you do!
I tried coconut flour but the dough would not stay together. It was too dry. Possibly adding some more liquid would help? I just turned the dough into a strawberry cobler.(I left chocolate chip out because I was going to put chocolate inside the cookie ball.) The dough was delicious with ice cream. 🙂
Little bites of perfection!
What if you don’t have full fat cream cheese?
Dear Eribis,
In other recipes calling for full-fat cream cheese, I replace it with half butter-type spread or coconut oil and half lowfat/fatfree cream cheese. It usually works well. Sometimes there is still too much water content in the lower fat varieties, so no promises!
Lisa
Amazing, Katie! And thanks for the link to the meals! I was wondering–do you like salads? I’d love to see some of your salad ideas if so. I bet you make amazing combinations with lots of protein!
I do like salads;basically “use up the fridge” salads, where I throw leftovers on top of salad greens, add some Newmans Own sesame ginger dressing, and am good to go.
These sounds so amazing!
Coleoftheball xx
Mmmmm these look delicious and look so easy to make, excited to try them out sometime soon.
Kathryn
nimblenote.blogspot.com
These look amazing Katie! Looks delicious!