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:
I made a batch of these, along with your peanut butter bliss balls, and both were a huge hit. Your recipes are the BEST. I have to tell everyone about you even though I’d kind of like to keep it my little secret. Now they know why my baking is so good 😉
Yesterday I found a lonely unopened tofutti tub that was about a week past it’s prime date. I didn’t want to throw away an opened tubbed, but I wanted to use a lot of it up quick before it got too old. Then I remembered this recipe and decided to whip up a double batch. I am so happy I decided to double this up, because these cookies are incredible. I don’t have tofutti around very often (and when I do, I guess I don’t even know I have it) but now I feel like I need to have it around just to make these cookies.
Have now made this recipe more times than I can count, and more times than I’d like to admit!
I made these today and they were great! I made “cream cheese” by placing whole fat plain yogurt in a coffee filter, and let all the water drain out. After 10 hours, the texture was like cream cheese! Really good, and healthier than cream cheese for those who aren’t vegan 🙂
nom nom nom!
I AM EATING THESE COOKIES AS I TYPE! They are absolutely delicious <3<3<3
I actually didn't have any cream cheese on hand, so I subbed in canned pumpkin. And added a few drops of imitation butter extract. Fabulous!!!!! Perhaps a bit more crumbly than the original would have been (and a bit more orange), but nonetheless I'm exercising considerable restraint from going back to the kitchen for another….
Thank you Katie for yet another fantastic recipe! 🙂
I had extra cream cheese on hand so I decided to make them and absolutely loved them! My husband, who normally doesn’t like when I make “healthy” desserts as he says he can taste the difference, ate more than me. They are light and delicious – perfection.
Made these cookies tonight. They might be the best cookies I have every had!
Do these have to be stored in the refrigerator?
I tried this recipe over the weekend and they were delicious. Family polished them off! thank you for sharing!
one question – I had to bake it for a bit longer than 10 minutes, do you think I may have had my proportions wrong?
Maybe your oven just needs to be calibrated or the humidity is different where you live. As long as they worked out, that’s the important part 😉
Hi,
These are fabu recipes! I love them all! Thank you for sharing!
Bev
This looks amazing!
I was wondering if it would be possible to use Greek yogurt or cottage cheese instead of the cream cheese?
Me making these would be so dangerous. I definitely wouldn’t be able to have just one. YUM.
These look great! I make my own cashew based cream cheese, do you think that would work? Also, I’d sub the oil for applesauce, hopefully that would work too 🙂
Thanks!
Tracy
Can you use quick oats!?
well, I’ve found myself browsing your blog for… let’s see… 3 hours now? looking at all of these pictures makes me want to eat an entire bag of chocolate chips while planning out dessert for the next month and a half!