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 Katie! Today is my birthday and I just wanted to say thank you so much! I got your cook book as a gift and I’ve followed you for probably 4 years now and I love your recipes thanks so so much! <3
Brin
Happy Birthday!
THose cookies look to die for! Welp, I’ll see you next year, diet.
I would go for the pyjama day. Totally.
Love your recipes!
I love how puffy these turned out, those are the best kinds of cookies. Pinning them now!
Cream Cheese and Chocolate?!?! Genius.
Hey katie !!been making some of your recipes recently with my kids and they love them and they r super healthy and yum !!ive been trying on and off for years to make healthier baking recipes but they didn’t turn out so well but yours are great !just wondered what amount of chocolate chips did you use to calculate the nutritional info ?thanks so much !
These look great! Would it be possible to make them with oat fiber instead of oat flour? Or would that change it to much?
Hi Katie, these look awesome! I only have fat free cream cheese in my fridge and full fat cottage cheese… Can it be done with fat free cream cheese by adding more coconut oil? or sub with cottage cheese?Thanks for sharing your recipes with us!
That’s all I had, too, and it worked though I had to add a bit more liquid to make it stick. 🙂
I love that you can make your flour out of the oats! Also, I die over cream cheese so clearly I will be making and most likely eating way too many of these! Nice work!
Hi, Katie! I know this sounds absolutely CRAZY, but I was dreaming about your Chocolate Chip Cookie Pie and wondered if you’ve ever thought about making a healthier chess pie recipe? I have no idea how it would work, but I’d love to see one! Thanks for your amazing ideas!
Looks yummy 🙂
If I could make up a holiday, it would be “Cook all you want (including all the dessert recipes you have been dying to try for months!).” I think that would actually have to turn into a holiday week! Hahaha.
Wow, those cookies look freaking amazing. I’m afraid if I make them that I would just eat them all in one day. That’s dangerous!
I am a new viewer, I am anxious to try some of your recipies. They look really great.
I am having a hard time printing them. Am I missing the print icon somewhere?
FYI, I highlight the recipe and right click, and click on the print option. You might try that…;)
Just made these and they were SO good! I must make more because all of family keep eating them! Another lovely recipe 🙂 x
Hi Katie,
Thank you for all your hard work developing these recipes! I made the cream cheese cookies this morning, but sadly, mine don’t look anything like your’s :(. They came out of the oven looking exactly like they did going in. They didn’t puff up or melt into the cookies shape, like your’s. I did weigh my measurements too, however the only thing I didn’t weigh was the Tbsp of oil. Do you have any thoughts on what I did wrong?
Thanks again for all your recipes!!
Mine came out like that too! Just little cookie balls. I wonder if I’m supposed to press them down before baking? I used full fat dairy cream cheese and xylitol. Did yours still taste good?
Yes, they tasted great! I used the full fast cream cheese and part Splenda, part sugar. They really taste good, kind of like eating cookie dough ;). But I really would like to have mine look like Katie’s, LOL!
If you used part splenda, then you didn’t follow the recipe: https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
Ok, I guess I didn’t realize that ingredient would make the difference. Somewhere, I got the impression it was sweetener of choice, but I must have confused that with a different recipe.
Mine looked like puffy pillows when I took them out. So I gently pressed down with a spoon, and then they looked pretty much exactly like Katie’s. They are SO good!
Mine did that too! I haven’t tried them yet but they look like the raw energy ball thingies instead of like Katie’s cookies. Hmmm.. I used everything exactly as she said!
Read the recipe again. It says right in the directions to smush them down before baking if you want them to not be balls.
I wasn’t talking about the shape I was talking about the color. Mine were not golden, they were brown! Lol. They tasted amazing so I guess that’s all that matters. Maybe it was the stevia? I don’t know. But it’s a keeper recipe for sure.
Wait, where in the recipe does it call for stevia?
WHY are all these people commenting that the recipe didn’t turn out when they DIDN’T FOLLOW THE RECIPE without saying they didn’t follow the recipe in their initial comment? That’s really not helpful to readers who are reading the comments wanting to get feedback of the recipe.
Grrrrrrrr.
LOL!! Sorry to have ruffled your feathers SO much. Wow. Oh M, calm yourself. 🙂
BTW I just used stevia in place of regular granulated sugar. Didn’t realize it would change the look of the cookie so much! Either way, I’ll still be making these. I like them better than the chocolate chip cookies in her book but those are great as well! Katie’s recipes are a lifesaver!!! 😀
Did you heat the cream cheese up before adding it? Because I did and it melted the chocolate chips a little bit leading to a brown color.